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2 medium turnips, peeled and chopped
2 large or 3 medium carrots, chopped
1 bunch broccoli, florets only
Salt
Freshly ground white pepper
1 pound fresh mushrooms,
finely chopped
1 tablespoon butter
Custard:
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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