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| General Category : Side Dish |
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| Food Group : Meat-Pork, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Bake |
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Purple-topped white turnips are underappreciated in Canada; they are a lovely mild-flavoured vegetable and are quite versatile in the kitchen. Serve this as a side dish for roasts or poultry.
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Ingredients
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6 white turnips |
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3 tbsp (45 mL) butter |
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1/4 cup (60 mL) minced onion |
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1/4 tsp (1 mL) salt |
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3 thin slices prosciutto or other cured ham (1-1/2 oz/45 g) |
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2 tbsp (30 mL) minced fresh parsley |
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Pinch white pepper |
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1/3 cup (75 mL) fresh or dry bread crumbs |
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Preparation
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Peel turnips; cut slice from bottoms to create flat surface. Using melon baller, hollow out turnips, leaving scant 1/2-inch/1 cm thickness all around, reserving flesh. Chop flesh and set aside. In pot of boiling salted water, boil turnip shells until almost tender, about 7 minutes; drain, chill under cold water and drain again.
In nonstick skillet, melt 2 tbsp/30 mL of the butter over medium heat; fry onion, chopped turnip and half of the salt until turnip is golden and softened, about 15 minutes (if not completely soft, add 1/4 cup/60 mL water and continue cooking until softened and water is evaporated). Transfer to bowl and mash well or force through sieve or ricer. Cut prosciutto into fine dice; stir into turnip mixture along with parsley.
Sprinkle insides of turnip shells with remaining salt and pepper. Fill with turnip mixture; place in baking dish just large enough to fit turnips snugly. Melt remaining butter and mix with bread crumbs; sprinkle over turnips. Pour 1/4 cup/60 mL water around turnips. Bake in 400°F/200°C oven until turnip shells are tender (test with skewer) and bread crumbs are nicely browned, 25 to 35 minutes.
Makes 6 servings.
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Nutritional information
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Per serving: about 120 cal, 3 g pro, 7 g total fat (4 g sat. fat), 13 g carb, 3 g fibre, 19 mg chol, 360 mg sodium. % RDI: 5% calcium, 6% iron, 6% vit A, 45% vit C, 11% folate.
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Source
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Homemakers Magazine: November 2006
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