This recipe comes from our Food House kitchen. It is served on the Southern-themed hot bar. Our kitchen works with weight measurements; if you want to convert to volume measures (cups and teaspoons), you can use an online recipe converter like this one. Makes 3 lbs.
Ingredients:
- 0.05 c. canola oil
- 0.78 lb. mushrooms, sliced
- 0.07 lb butter
- 0.78 lb. turnips, chopped small
- 0.65 lb. leeks, sliced
- 0.38 oz. sea salt
- 0.03 oz. black pepper
- 0.02 oz. nutmeg
- 0.28 lb. white wine
- 0.14 gal. heavy cream
- 0.35 oz. cornstarch
- 0.02 lb. water
Directions:
1) Mix oil and mushrooms. Roast at 425 for 20 minutes. Reserve.
2) Saute turnips in butter until softened.
3) Add leeks and cook 3-4 minutes.
4) Add salt and all spices and cook 2 minutes.
5) Add wine and mix well
6) Add cream and bring to a full simmer.
7) Add cooked mushrooms.
8) Mix cornstarch with water and add to creamed mixture to thicken.