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Turnips Stuffed with Roquefort

“How can you be expected to govern a country
that has 246 kinds of cheese?”
~ Charles de Gaulle

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Minton Platter
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Turnips Stuffed with Roquefort
The George and Piret Munger Cookbook
by George and Piret Munger, 1985, Houghton Mifflin Company

Out of Print, Used & Rare

Makes 4 servings

“Stuffed turnips are delicious with roast beef or poultry. Make them in
advance, then tuck them around the roast in the last 15 or 20 minutes
of roasting time to take on flavor from the pan juices. Another time, try
using a chèvre instead of Roquefort. Anne Otterson brought us the
recipe after one of her frequent trips to Europe.”

1 pound turnips, peeled and quartered
2 ounces Roquefort cheese
2 tablespoons butter
2 tablespoons minced shallots
3 medium mushrooms, minced
1 teaspoon fresh thyme (or 1/4 teaspoon dried)
Salt and freshly ground pepper, to taste
1/2 cup heavy cream
2 tablespoons chopped fresh chives

1. Boil the quartered turnips in salted water about 10 minutes, or until
they are just tender. Drain them in a colander.
2. When the turnips are cool enough to handle, trim them into rounds
with a paring knife and slice off the top third of each round to form lids.
Scoop out the pulp from the bottoms to form small cups. Reserve the
scooped-out turnip pulp. Set the turnip cups and lids aside, and keep
them warm.
3. Using a food processor fitted with the steel blade, or a food mill, purée
the reserved turnip pulp and the Roquefort. Set the purée aside.
4. Melt the butter in a small saucepan and cook the shallots and mush-
rooms for 2 to 3 minutes. Add the turnip-cheese purée, the thyme, and
salt and pepper, and cook the sauce over medium-high heat until it is
quite thick (about 8 to 10 minutes).
5. Spoon the sauce into the turnip cups and top them with the lids. Brush
the tops of the turnip lids with a little of the sauce and sprinkle them
with the chives. Serve warm.
 

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