Turnip, white bean and sage pure with lemon
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried small white beans (navy beans or pea beans) soaked and drained |
| 5 | cups | Warm water |
| 1 | small | Onion(s), peeled stuck with |
| 1 | Whole clove | |
| 1 | small | Whole turnip, peeled |
| 1 | small | Carrot |
| 1 | small | Stalk celery |
| 1 | large | Whole garlic clove(s) |
| 1 | small | Red whole dried chile |
| 5 | Sprigs parsley | |
| 1 | small | Bay leaf |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Lemon peel, minced |
| 6 | mediums | Sage leaves, minced plus extra for garnish |
| ¼ | cup | Olive oil |
| ¼ | cup | Red onion(s), minced |
| Salt and pepper to taste | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 481 | ||
Directions
Put beans in a deep saucepan or Dutch oven along with water, onion, turnip, carrot, celery and garlic. Tie chile, parsley and bay leaf together in a cheesecloth bag and add to the pot. Bring to a boil, cover and lower the heat. Simmer for 40-60 minutes or until the beans are very soft. Remove and discard onion, carrot, celery, and cheesecloth bag. Drain beans, saving the turnip and the garlic.
Pure the beans, turnip and garlic in a food processor until smooth.
Transfer mixture to a bowl and add the lemon juice, lemon peel, sage, olive oil and red onion. Taste for salt and pepper. Serve at room temperature with an additional sage leaf for garnish if desired. Use as a dip or as a side dish.
Submitted By DIANE LAZARUS On 08-14-95