Turnip Puree With Pears and Cheese
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound turnips, peeled
- 1pound ripe, flavorful pears, peeled, cored and halved
- ⅓cup minced shallots
- 2tablespoons butter
- 4tablespoons Gorgonzola
- ¼teaspoon nutmeg
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
107 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 3 grams protein; 306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the turnips for 20 to 40 minutes, depending on age and size, until tender.
- Step 2
Steam the pears until they are soft, 5 to 10 minutes.
- Step 3
Meanwhile, saute the shallots in the butter until translucent.
- Step 4
Either in a food processor, using the steel blade, or in a blender, puree the turnips, pears and shallots with the Gorgonzola, in batches, until all of it is pureed. Season with nutmeg, salt and pepper.
- Step 5
At this point the dish may be refrigerated. To serve, spoon puree, which is quite liquid at this point, into a large skillet. Cook at a simmer, to thicken the mixture and evaporate the liquid, for about 30 minutes.
Private Notes
Comments
I roasted all the ingredients instead of steaming and pan frying (less dishes), I only had a leek instead of shallots. It gave the purée a funny grey-greenish hue, as I didn't peel the pears and used the entire leek (and I think the blue cheese impacted the color as well). Spread at the bottom of plate with a drizzle of balsamic glaze, accompanying simply seared scallops. It was divinely tasty, notwithstanding the dirty silly putty colour.
I roasted all the ingredients instead of steaming and pan frying (less dishes), I only had a leek instead of shallots. It gave the purée a funny grey-greenish hue, as I didn't peel the pears and used the entire leek (and I think the blue cheese impacted the color as well). Spread at the bottom of plate with a drizzle of balsamic glaze, accompanying simply seared scallops. It was divinely tasty, notwithstanding the dirty silly putty colour.