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Turnip Cases With Port Wine And Rice Filling Recipe

Ingredients

How to make it

  • 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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The Cook

bostonorganics Boston, MA

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