MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turnip, White Bean And Sage Puree With Lemon
 Categories: Dips, Spreads
      Yield: 2 -1/2 cups
 
      1 c  Dried small white beans;
           - soaked and drained
      5 c  Water; warm
      1 sm Onion;
           - peeled and stuck with:
      1    Whole clove
      1 sm Whole turnip; peeled
      1 sm Carrot
      1 sm Celery rib
      1 cl Garlic
      1 sm Dried red chile
      5    Parsley sprigs
      1 sm Bay leaf
      2 tb Lemon juice
      2 ts Lemon zest; minced
      6 md Sage leaves; minced, plus a
           - few extra for garnish
    1/4 c  Olive oil
    1/4 c  Red onions; minced
           Salt and pepper; to taste
 
  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 to 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. Puree
  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.
  
  Recipe by Sheryl and Mel London
  
  Recipe FROM: The Versatile Grain and the Elegant Bean, p.481
  
  Posted by: Diane Lazarus
 
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