cooking.nytimes.com
Pork Braised With Turnips and Marjoram Recipe
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
pork, coriander, paprika, shallots, apple, cloves, amontillado sherry, chicken stock, white turnips, marjoram, thyme leaves
cooking.nytimes.com
Pumpkin Soup Served in a Pumpkin (Potage au Potiron) Recipe
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
pumpkin, butter, onion, dry white wine, white turnips, carrot, potato, chicken stock, french, heavy cream
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Pickled Vegetable Salad with Soft-Boiled Eggs
This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
beets, golden beets, white turnips, celery ribs, fennel bulb, balsamic vinegar, olive oil, eggs, baguette
cooking.nytimes.com
Braised Ribs of Beef With Horseradish Dumplings Recipe
This recipe is by Bryan Miller and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
canola oil, short ribs, carrots, white turnips, spanish onion, shallots, dry red wine, beer, chicken stock, parsnips, turnips, kale
