Velouté of Macomber (Sweet) Turnips

Winter is the time to get creative with those root vegetables! Here is Chef Tony Maws' recipe for one of the most popular recent appetizers on our menu: Velouté of Macomber (Sweet) Turnips. The bad news is the these turnips have a short season. The good news is that the season is now, and that the turnips are available at Russos in Watertown. In the restaurant, we serve the dish with seared foie gras, but you can make a simpler version of it at home in just a few easy steps.

Ingredients:
3 lbs Macomber turnips peeled and diced
1 leek - small dice
1 qt chicken or vegetable stock (or water)
1/4 lb butter
1 cup crème fraîche
sea salt, pepper

Season and sauté leek in a little bit of butter until soft. Put diced turnips into stock pot; add stock and enough water to cover turnips by two inches with liquid. Season liquid soup base and bring to boil. Return to simmer. When turnips are thoroughly cooked, combine turnips, leek, butter and crème fraîche and turnip liquid. Blend, season, and pass through a strainer. Adjust thickness of soup with whatever liquid remains in stock pot. Based on size of your blender, do in batches if necessary, using the same proportions. Serve hot with fresh snipped chives. (serves 4)