Recipe

Turnip Cases With Port Wine And Rice Filling Recipe

	Bostonorganics / All my dishes 8 months, 3 weeks ago Hollowed-out white turnips create delicate vegetable cases for this Middle-Eastern inspired filling. A melon baller is an essential tool for preparing the turnip cases. This recipe uses one ingredient from the Dogma Box: Turnips Prep:30m Cook:40m Servings:6	Bostonorgan
	vegan local dogmabox

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Ingredients

6 ea turnips 2-3 inches in diameter

¼ cup port wine

½ cup raisins

1/2 of reserved turnip pulp

1 small onion

5 tbs. butter

½ tsp, cumin

½ tsp, salt

freshly ground pepper

1 cup cooked rice

¼ cup pine nuts

1 tbs. chopped parsley

⅓ cup vegetable bouillon

Directions

Turnip cases:

Bring a saucepan of water to a boil. Peel turnips, making a small flat surface on each bottom. Slice one piece on top and, with a melon baller, hollow out a cavity, leaving only a 1/3-1/2-inch thick shell. Reserve the pulp. Boil turnips for approximately 5-8 minutes. Remove from water and drain, upside down, on a rack.

Filling

Heat port, pour over raisins, and let sit for 15 minutes. Chip turnip pulp and onion. Melt 4 tablespoons butter in saute pan, add onions, and saute until wilted. Add turnip and cook for two minutes until coated with butter. Stir in cumin, salt, and pepper, then add rice, raisins and port. Cook together for 5-6 minutes, adjusting seasonings, if necessary. Mix in pine nuts and parsley.

Fill turnip cases. Dot remaining butter on top, add bouillon, and bake covered in a preheated 350 degree oven for 30 minutes or until tender and heated through.

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