[Sca-cooks] Vegetables and are you all still there?

[Elaine Koogler]

I continue to use a redaction done by Bishop Geoffrye D'Ayr in the East...I
parboil the turnips until just this side of tender, then layer them in paper
towels and try to get as much of the water out of them as possible.  I then
layer them with mozzarella and provolone, along with pats of butter and a
mixture of nutmeg, white pepper and a dash of sugar.  To be honest, I have
to be with the "We Love Armored Turnips" crowd...sooooooooooo good!

Kiri

On Mon, May 12, 2008 at 1:57 PM, Dragon <dragon at crimson-dragon.com> wrote:

>
> The turnips had been cooked until tender, sliced and layered with Parmesan
> cheese then baked.
>
>
>
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