[Sca-cooks] OT sort of

Nambeanntan at aol.com Nambeanntan at aol.com
Fri Feb 22 01:11:55 PST 2008

I thought I'd pass this along in case anyone here is looking for a  change.  
The recipe is not from a pre 1600 source, but its cheap, easy  and received 
raves until folks found out what navets were.
  Culinary Arts Faculty:
Candidate must have an associate degree from a  regionally accredited school 
and a minimum of 5 yrs  experience.

Please fax resume, transcripts, and license if applicable  to James Wilbour, 
Dean Keiser University 941-907-2016 
or email _jwilbour at keiseruniversity.edu _ 
(mailto:jwilbour at keiseruniversity.edu_) 
Potage aux Navets Blanc
Melt 1 generous tablespoon butter in a soup kettle, add 4  medium sized white 
turnips and 1 large onion finely chopped.  Cook for a  few minutes over a low 
flame careful not to brown the onion.  Then add 6-8  cups water and salt and 
white pepper to taste.  Crumble or break 4-5 slices  bread into the vegetable 
mixture and simmer gently until the turnips are well  done and tender.  Put 
mixture through a fine sieve.  Just before  serving, remove the soup from the 
fire and add gradually 2 egg yolks well beaten  with 1/2 cup cream, stirring 
constantly until well blended and  creamy.

**************Ideas to please picky eaters. Watch video on AOL Living.      

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