Title: Turnip puree with cheese & pears
 Categories: Cheese/eggs, Fruits, Harned 1994, Side dish, Vegetables
      Yield: 1 Puree
 
      1 lb Turnips
           -- peeled and cut in half
      1 lb Pears; peeled and cored
    1/3 c  Shallots; minced
      2 tb Butter or margarine; melted
    1/4 c  Gorgonzola cheese (1 oz.)
           -- shredded
           Salt and pepper; to taste
      1 ds Nutmeg
 
  Place turnips in a vegetable steamer over boiling water. Cover and
  steam 15 to 20 minutes or until turnips are tender. Set turnips
  aside. Place pears in steamer over boiling water.  Cover; steam 5 to
  10 minutes or until pears are tender.
  
  Saute shallots in butter in a small skillet until tender. Transfer
  shallot mixture to container of an electric blender or food
  processor. Add half the turnips, half the pears and 2 tb cheese;
  cover and process until smooth. Transfer mixture to a serving bowl.
  
  Repeat procedure with turnips, pears and cheese. Sprinkle turnip
  mixture with salt, pepper and nutmeg; stir well. Serve hot or chilled.
  
  Yield: 6 to 8 servings.
  
  From _Academic Apron_ by The Middlesex School/Concord, MA. In
  _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
  Oxmoor House, Inc., 1989. Pg. 319. ISBN 0-8487-0765-6. Electronic
  format by Cathy Harned.