Monday, April 13, 2009


  • 1 pound Turnip greens
  • 1 tablespoon Chopped shallots
  • ½ tablespoon Olive oil
  • 1 cup Cream
  • 2 Peppercorns
  • ¼ cup White wine
  • 3 ounce Finely grated Parmesan cheese
  • Salt and pepper to taste

Blanch turnip greens, then submerge in ice water and drain. Lightly saute shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

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