While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
nd sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg
alt in a blender and puree. Taste and adjust the seasonings
alt for the entire recipe.
Add squash, turnip and bouillon, then
ntil tender. (Or use frozen turnip greens.).
Grind the greens
ood processor or immersion blender, puree the mixture until it achieves
In a large saucepan over medium-high heat, bring vegetable broth to a boil.
To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.
Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.
he sweet potato, parsnip and turnip and cook until softened, about
Melt butter in medium pan; add onions and garlic and saute until tender and golden, about 5 minutes.
Add turnip, potato, carrots and broth.
Cook over medium heat until vegetables are tender, about 30 minutes.
Strain solids into blender; reserve broth.
Add half and half, ginger, cayenne and cinnamon to vegetables in blender and puree until smooth.
Return puree to broth.
Stir in orange juice and maple syrup and simmer 5 minutes. Season to taste with salt and pepper.
Makes 2 servings.
Serve with cornmeal-cheese biscuits.
br>Drain the vegetables and puree them together in a food
Melt butter in heavy sauce pan; saute onion until soft.
Add squash, turnip and pears and simmer, covered, until soft (about 15 minutes).
Add water if needed.
Puree in food processor until smooth.
Season to taste.
This recipe takes 30 minutes to prepare and 1 hour and 10 minutes to boil and bake.
uite tender. In a blender, puree the soup in batches.
iece with a fork.
Puree in a blender or food
mmersion blender or traditional blender, puree until very smooth, 30 seconds
late, top with a little turnip puree then the beef.
Pour
Mix everything together except cheese.
Bake at 350\u00b0 for 1 hour.
During last 5 minutes, sprinkle cheese on top.
May double recipe.
Freezes well.
Drain before adding to the recipe later.
Start the soup
-2 tsp black bean puree on each tortilla. Divide the
Melt butter over medium heat and add the vegetables; stir to coat.
Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
In batches, puree soup in blender or food processor.
Return soup to pot; add 1 to 1 and 1/2 C milk or light cream, thinning to desired consistency.
Season to taste with salt and pepper.