Stuffed turnips in cider
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Stuffed turnips in cider
  Side dish    Vegetables  
Last updated 6/12/2012 1:25:22 AM. Recipe ID 59287. Report a problem with this recipe.
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      Title: Stuffed turnips in cider
 Categories: Fruits, Harned 1994, Herb/spice, Side dish, Vegetables
      Yield: 4 Servings
 
      4 md Turnips
      1 md Red bell pepper
           Salt and pepper; to taste
      2 tb Fresh tarragon or
    1/2 ts Dried tarragon
    1/2 ts Fresh thyme, packed, or
    1/4 ts Dried thyme (scant ts.)
      8 oz Lean ground lamb
      2 tb Dried currants
      1 sm Onion; peeled and minced
    1/2 ts Ground cinnamon
      1 lg Egg; lightly beaten
      1 sl White bread; crumbled
      1 tb Unsalted butter
      2 c  Extra-dry apple cider
      1    Bay leaf
    1/2 c  Heavy (whipping) cream*
           Rice (opt'l.)
 
  *If you want to serve these turnips over rice, increase the amount of
  cream to 1 cup, so there will be plenty of sauce to moisten the rice.
  
  Preheat the broiler.
  
  Peel the turnips.  Using a melon baller or a stiff vegetable peeler,
  hollow them out, leaving the sides and bottom approximately 3/8"
  thick. Reserve the turnip pulp for another use, such as adding to a
  soup or salad. Blanch the turnip shells in boiling salted water to
  cover until they have softened slightly, 2 to
        3    minutes.  Drain; set aside.
  
  Place the red pepper on a piece of aluminum foil under the broiler and
  roast it, turning it as the skin blisters and turns black, which will
  take 15 minutes. Remove the pepper from the broiler, wrap it in the
  foil, and set it aside to steam, 10 to 15 minutes. When it is cool
  enough to handle, peel it and remove the membranes and the seeds. Cut
  the pepper into 1/2" wide strips.
  
  Line each hollowed-out turnip with three strips of red pepper, then
  season with salt and pepper.  DIce any remaining pepper strips.
  
  Mince the tarragon and thyme.  In a medium-size bowl, combine the
  lamb, currants, onion, herbs, cinnamon, salt and pepper. Add the egg,
  bread and diced pepper; mix well. To check the seasoning, saute a
  teaspoonful of the filling in a small pan over medium-high heat.
  Adjust seasoning to taste. Fill the turnips with the stuffing,
  mounding it slightly at the top.
  
  Melt butter in a medium-size saucepan over medium-high heat. When it
  is foaming but not smoking, brown the turnips on all sides. (This is
  a bit tricky because the turnips tend to roll around, but it is
  possible and does make a big difference to the dish.)
  
  When the turnips have browned, set them upright in the pan; pour the
  cider around them.  Add the bay leaf and bring the cider to a boil.
  Reduce heat to low, cover the pan, and let simmer until the stuffing
  is cooked through, 25 to 30 minutes.  Remove the turnips from the pan
  and arrange them on a serving dish.  Cover with aluminum foil and
  keep warm in a low (200 F.) oven.
  
  Reduce cooking liquid by one third over medium-high heat, 5 minutes.
  Then whisk in the cream and continue to cook until the sauce has
  thickened slightly, 2 to 3 minutes. Season with salt and pepper, and
  pour around the turnips.  Serve immediately.
  
  1987 Caymus Cabernet Sauvignon goes well with this.
  
  From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
  Publishing Company, Inc., 1991.  Pp. 247-248. ISBN 0-89480-772-2.
  Electronic format by Cathy Harned.
 




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Recipe ID 59287 (Apr 03, 2005)

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