pekmez
Week 3: turnip casserole
navets a la champenoise, from Mastering the Art of French Cooking. I'm using up a lot of our root vegetables, and this was another Eat Your Books search. Julia says it's better with yellow turnips than white, and I had mostly white. I used both and she was right, the yellow bits tasted better. But any vegetable is improved by sauteeing bacon and onions in butter to cook it with, I think!
Week 3: turnip casserole
navets a la champenoise, from Mastering the Art of French Cooking. I'm using up a lot of our root vegetables, and this was another Eat Your Books search. Julia says it's better with yellow turnips than white, and I had mostly white. I used both and she was right, the yellow bits tasted better. But any vegetable is improved by sauteeing bacon and onions in butter to cook it with, I think!