Sweet Mashed Turnips
(Rutabagas)
Submitted by:
AngelBreath |
1 medium turnip
1/2 cup partially packed dark brown sugar |
1/4 cup margarine or to taste |
Wash,
peel and cut turnips into small pieces for easier and speedier
cooking (bite size is best) - takes about 1 to 2 hours to cook
on the stove in a pot - boil turnips until well done. Test them
with a fork. Once tender and finished cooking, remove from heat
and drain. Mash the turnips as you would potatoes and add in the
margarine. Add in the dark brown sugar and continue to mash.
Once prepared place a lid on food or place in a dish - then
place it on a warming element to keep it hot. Serve hot.
Note: This dish has a sharp, slightly bitter, or light
sweet taste with a wet texture due to dissolving sugar crystals. |
Sweet
Carrots
Submitted by:
AngelBreath |
|
3 lbs carrots |
1/4 cup white sugar or to taste |
Wash,
peel and cut carrots into julienne strips. Boil carrots until
well done (about an hour). Test them with a fork for tenderness.
Once tender, drain all the water and add the sugar. Stir. Put a
lid on the pot or place it into a dish - let them sit on a
warming element to keep them hot as you prepare other foods to
serve (sugar dissolves into liquid). Stir again before serving.
Do not put too much sugar. This dish has a sweet taste.
Note: If you do not have a warming element place them in
a microwave oven so there is no great heat loss. If you do not
have a microwave oven find some way to keep the food hot until
it is served. Serve hot. |
Polenta
Fries
Submitted by:
Barbiel |
2 cups whole milk
1 quart chicken stock
2 tablespoons butter
3 1/4 cups dry polenta |
3 ounces Parmesan cheese
1/4 cup chopped fresh parsley
salt and pepper to taste
1 quart vegetable oil for frying |
| In a
large saucepan, combine milk, chicken stock, and butter; bring
to rolling boil. Slowly whisk in polenta. Turn down heat to
medium-low, and continue cooking and stirring until polenta
pulls from edge of pan. Mix in cheese and parsley, and season
with salt and pepper to taste. Spread polenta evenly over a
cookie sheet, and refrigerate until cold. Transfer polenta to
cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
Heat oil in deep-fryer to 365° F (185°C). Fry polenta sticks in
batches until crispy. Place on dry paper towels to drain. Yield:
8 servings. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|