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Blanched Turnips

Southern.Crockpot's picture
  White turnips 8 Small
  Chicken broth/Canned consomme 1 Cup (16 tbs) (To Cover)
  Sugar 1⁄2 Teaspoon
  Butter stick 1⁄4
  Minced onion 1 Tablespoon
  Egg yolks 3
  Salt To Taste
  White pepper To Taste
  Cayenne 1 Dash
  Sherry wine 2 Tablespoon

Peel turnips and blanch by parboiling in salt water for about 10 minutes.
Rinse and return to a saucepan with enough rich, seasoned chicken broth or consomme to cover; add sugar and cook until turnips are tender.
When tender, stir in butter.
Just before serving, beat the eggs and blend until smooth with 3 tablespoons of the chicken stock.
Gradually pour the egg mixture into turnips, adding a little at a time and stirring with wooden spoon to prevent curdling.
Season with salt, pepper, and minced onion.
Bring to a boil.
Just before serving, pour in the sherry.

Recipe Summary

Difficulty Level: 
Bit Difficult

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