Tornep with Chestenne
Yield
8 servingsPrep
10 minCook
50 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
turnip
white, peeled, cut into bite-sized pieces |
|
| ⅓ | cup |
white wine
mixed with 2/3 cup water |
*
|
| 12 | each |
chestnuts
peeled |
*
|
| ½ | tablespoon |
sage
dried, chopped |
*
|
| 1 | teaspoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
turnip
white, peeled, cut into bite-sized pieces |
|
| 79 | ml |
white wine
mixed with 2/3 cup water |
*
|
| 12 | each |
chestnuts
peeled |
*
|
| 7.5 | ml |
sage
dried, chopped |
*
|
| 5 | ml |
honey
|
|
Directions
Young, small turnips should be cooked in water without wine for the first boiling.
Then throw away the water and cook slowly in water and wine, with chestnuts therein, or, if one has no chestnuts, sage.
Parboil the turnips in water for 5 minutes, drain.
Add 1 cup water and 1 cup wine.
Add chestnuts and sage. Salt to taste. Bring to a boil, lower heat and simmer about 30 min.
