Serve the creamed turnips and celery putting at the Centre of the plate a dollop of stewed vegetables and accompanied with lightly buttered croutons. Put the shallots in a pan with oil and let it wither, then add the vegetables, the pine nuts and raisins and sauté vegetables until wilted, then cook covered over high heat, adding if necessary a little’ vegetable broth until they are well browned. Wash and finely chop the leaves of turnips, the cabbage and scallions. Add the cream and parmesan and keep warm. Once cooked, blend everything to the mixer and, If necessary put the cream on the fire to make it narrow down until you reach the desired consistency. In bowl combine masrgarine, sugar, eggs, rasins, coconut, nuts. Add the vegetable stock, season with salt, pepper and cook over high heat until the vegetables will not hold. Time 1h5m Yield 1 pie, 8 serving (s) Number Of Ingredients 7 Ingredients 1/2 cup margarine 2 eggs 1/2 cup coconut 1 cup sugar 1/2 cup raisins 1/2 cup pecans or 1/2 cup walnuts, chopped 1 unbaked 8-inch pie shell Steps: Melt margarine. Put oil and butter in a saucepan, then add the shallots, turnips and celery and FRY all vegetables until it becomes lightly browned. Cut into pieces the turnips, potato and celery. Wash and peel the turnips and potatoes, clean from the wires and wash the celery stalks, coarsely chop the shallot.
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