TURNIP PUREE WITH CHEESE & PE
Regi Dean's Recipes 08/22/99
Vegetables
 Middlesex School
{*****}
-- peeled and cut in half	
-- shredded	
Butter or margarine; melted	2 tb
Gorgonzola cheese (1 oz.)	1/4 c
Nutmeg	1 ds
Pears; peeled and cored	1 lb
Shallots; minced	1/3 c
Turnips	1 lb
{**********}
 1 Puree
Salt and pepper; to taste
Place turnips in a vegetable steamer over boiling water. Cover and
steam 15 to 20 minutes or until turnips are tender. Set turnips
aside. Place pears in steamer over boiling water.  Cover; steam 5 to
10 minutes or until pears are tender.
Saute shallots in butter in a small skillet until tender. Transfer
shallot mixture to container of an electric blender or food
processor. Add half the turnips, half the pears and 2 tb cheese;
cover and process until smooth. Transfer mixture to a serving bowl.
Repeat procedure with turnips, pears and cheese. Sprinkle turnip
mixture with salt, pepper and nutmeg; stir well. Serve hot or chilled.
Yield: 6 to 8 servings.
From _Academic Apron_ by The Middlesex School/Concord, MA. In
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 319. ISBN 0-8487-0765-6.