patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy this Giclee Print at AllPosters.com
Stuffed with Roquefort
The George and Piret Munger Cookbook
by George and Piret Munger, 1985, Houghton Mifflin
Out of Print, Used & Rare
turnips are delicious with roast beef or poultry. Make them in
advance, then tuck them around the roast in the last 15 or 20 minutes
time to take on flavor from the pan juices. Another time, try
using a chèvre
instead of Roquefort. Anne Otterson brought us the
recipe after one of her
frequent trips to Europe.”
pound turnips, peeled and quartered
ounces Roquefort cheese
tablespoons minced shallots
medium mushrooms, minced
teaspoon fresh thyme (or 1/4 teaspoon dried)
and freshly ground pepper, to taste
cup heavy cream
tablespoons chopped fresh chives
Boil the quartered turnips in salted water about 10 minutes, or
they are just tender. Drain them in a colander.
When the turnips are cool enough to handle, trim them into rounds
with a paring knife and slice off the top third of each round to form
Scoop out the pulp from the bottoms to form small cups. Reserve the
scooped-out turnip pulp. Set the turnip cups and lids aside, and keep
Using a food processor fitted with the steel blade, or a food mill, purée
the reserved turnip pulp and the Roquefort. Set the purée aside.
4. Melt the butter in a small saucepan and cook the shallots and mush-
rooms for 2 to 3 minutes. Add the turnip-cheese purée, the thyme, and
salt and pepper, and cook the sauce over medium-high heat until it is
quite thick (about 8 to 10 minutes).
5. Spoon the sauce into the turnip cups and top them with the lids.
the tops of the turnip lids with a little of the sauce and sprinkle
with the chives. Serve warm.
Index - Vegetable Recipe
Index - Side Dish
Recipe Archives Index