- 4 rutabaga, peeled and diced
- 2 turnips, peeled and diced
- 1 ripe pear, peeled and diced
- 1 cup heavy cream
- 4 ounces butter
- 2 teaspoons butter
- salt and pepper
Boil the rutabaga in salted water for 10 minutes, then add turnips and pears, and cook until all are tender. Drain and let dry for a moment, then transfer to a blender or food processor. Add cream and butter and season with nutmeg, salt and pepper to taste.
Read more about The Wayward Seed Farm and A Locally Grown Thanksgiving in the Sunday edition of The Columbus Dispatch.
3 comments:
Made this yesterday for the big to-do. Folks loved it.
Thanks for sharing.
I'll pass the message along to Chef. He'll be glad to hear that!
We plan to thin this with some broth and use it for a first course for a holiday feast. Any garnish recs? I was thinking creme fraiche and something intense and crispy: fried garlic? fois gras? lardons?
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