|Chef Paul Prudhomme's Louisiana Kitchen|
|by Paul Prudhomme|
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous.
Results 1 - 10 of 39 for white turnip
Result Page: 1
Peel and cut ... tender. Cover with water. When tender, drain off water; add salt and make cream sauce and add turnips. Heat until thick. Add to turnips.
Cut raw turnips in pieces and ... and onion and bouillon cube in the water. Pour over vegetables and cook until done. Add butter, toss lightly. Serves 4.
Preheat oven to ... 1/3 of the turnips, sprinkle with ... Remove cover and continue baking about 20 minutes until done, cream is thickened and top browned.
Slice turnips and parboil for ... Pour half and half cream over all. Cover with buttered bread crumbs. Bake at 350 degrees until done, brown and bubbly.
Cut turnip and onion into ... baking dish. Place onion on top. Pour egg and wine mixture over and sprinkle with cheese on top. Bake one hour at 350 degrees.
Preheat oven to 350 degrees. Combine turnips, butter, sugar, ... bread crumbs, mixed with the melted butter. Bake until top is browned, about 35 minutes.
Cook carrots and turnips in boiling salted ... butter, salt and white pepper. Blend until ... dish. Garnish with shredded carrots and dash of red pepper.
Pare turnips. Using melon ... melt butter. Saute turnip balls until golden, turning on all sides to brown. Sprinkle with salt and pepper. Makes 4 servings.
Peel and slice carrots, peel and dice turnips. Put together ... while mashing, so it's not dry. Mash with potato masher, adding salt, pepper and butter.
Peel turnips, cutting off ... Put into a heavy pan with butter, seasonings and place in preheated 350 degree oven or high heat for about 30 to 35 minutes.
Result Page: 1
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