Various Vegetables in a Basket at the Tilth Festival in Seattle
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Abell, Sam
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Gourmandise des Légumes
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Still Life of Cabbages, Carrot and Turnips
Still Life of Cabbages, Carrot and Turnips
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Hughes, William
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Gourmandise des Légumes

(Rainbow of Four Vegetable Purées)
Ernie's - San Francisco
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2 medium turnips, peeled and chopped
2 large or 3 medium carrots, chopped
1 bunch broccoli, florets only
Freshly ground white pepper
1 pound fresh mushrooms,
finely chopped

1 tablespoon butter

1 cup whipping cream
1 egg
2 egg yolks
1 tablespoon fresh lemon juice
dash of freshly grated nutmeg

Hollandaise Sauce (recipe follows)

Cook turnip, carrot and broccoli separately in boiling salted water until very tender. Drain and dry on paper towels. Purée each in processor or blender until smooth. Return to pans and cook over low heat to remove and excess moisture. Measure 1 cup of each purée and season with salt and pepper to taste. Squeeze mushrooms in corner of a towel to remove excess moisture. Melt butter in skillet over medium heat. Add mushrooms and cook until almost black and moisture has evaporated. Measure 1 cup and season with salt and freshly ground pepper to taste.
For custard
: Combine ingredients in medium bowl and beat just until smooth. Add about 2 tablespoons to turnip purée, or just enough to make thick, smooth paste. Repeat with carrot, broccoli and mushroom. Preheat oven to 350 degrees F. Generously butter six 1/2-cup timbale molds or soufflé dishes. Using pastry bag fitted with 1/4-inch plain tip (or 20-inch piece of parchment or heavy-duty foil shaped into cone), pipe turnip purée into each mold until 1/4 full. Smooth surface with back of spoon and tap molds on counter to distribute purée evenly. Repeat procedure with carrot, then broccoli, and finish with mushroom, smoothing and tapping molds
after each is added. Set in deep baking pan and add boiling water to come
within 1/2 inch from top of molds. Cover with parchment or foil and bake
30 minutes. Remove from water bath and let stand 10 minutes. Invert onto
plates and serve with Hollandaise Sauce. 6 servings.

Hollandaise Sauce

1 tablespoon lemon juice
1/4 teaspoon salt
Dash of freshly ground white pepper
1/2 cup (1 stick) butter, heated until sizzling
1/2 cup dry white wine, heated

Combine yolks, lemon juice, salt and pepper in blender and mix well.
With motor on high, begin adding butter drop by drop, then in steady
stream, and blend until sauce is thickened. Pour in wine and serve
at once.

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