Makes 6 to 8 servings as part of a modest menu; serves 12 to 14 as part of a large menu. 2 pounds small turnips, peeled and cut into l-inch...
Makes 6 to 8 servings as part of a modest menu; serves 12 to 14 as part of a large menu.
2 pounds small turnips, peeled and cut into l-inch chunks (yellow or rose colored turnips tend to be milder than the usual white ones)
2 pounds rutabaga, peeled and cut into l-inch chunks
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3 tablespoons butter
3 tablespoons good tasting extra-virgin olive oil
Salt and fresh ground black pepper to taste
l to 2 cups chicken stock (preferably homemade — or Swanson’s is a good choice)
16 cloves garlic, peeled and thinly sliced (don’t be put off; they will mellow in cooking)
5 to 6 tablespoons heavy cream
Fresh ground nutmeg to taste
3 tablespoons chopped scallion tops
1. Bring about six quarts of water to boil in an eight-quart pot. Drop in turnips and rutabagas and boil about 10 minutes or until barely tender. Drain.
2. Divide butter and oil between two 12-inch skillets. Set over medium high-to-high heat. Add the drained vegetables and black pepper with a little salt. Cook quickly until they color, turning several times. Turn down heat to medium low, add stock and divide the garlic between the two pans.
3. Cover and cook about 15 minutes, or until vegetables are tender and garlic has melted into the liquid. Uncover and boil off the liquid until the vegetables are coated with a glaze. At this point you could refrigerate the vegetables up to two days.
4. To serve, heat up the vegetables, add cream to taste, and heat to warm through. Heat the cream up but don’t cook it down. Season the dish to taste with the nutmeg, and any salt and pepper you think is needed. Mound in a bowl and sprinkle with chopped scallion tops. Serve hot.
Note: The cooked vegetables will hold for two days in the refrigerator, and reheat nicely, but I like to add the cream, nutmeg and scallion tops just before serving.
From Lynne Rossetto Kasper