Garnishes

Turnip puree

Submitted by Russian_Cuisine on Mon, 03/13/2006 - 08:30.
Ingredients:

1 lb small turnip
1 large shallot onion
2-3 tbsp red wine (Port or Cherry)
1 tbsp vegetable oil
Salt, pepper, nutmeg on taste

Method:
Peel onion and cut into small cubes.
Fry with vegetable oil until gold color.
Peel turnip, cut into 4 parts, and boil over boiling water until ready.
Mix onions, turnip, and wine, and blend until even consistency.

Before serving, you have to mix the puree with salt, pepper, and nutmeg, and warm in pre-heated to 400º F over boiling water.

Note:

You can prepare the puree without salt, pepper, and nutmeg, and keep in a refrigerator for 1-2 days, then heat with spices.

Vegetable puree

Submitted by Nobility_Cuisine on Sat, 07/16/2005 - 12:22.
Ingredients:

½ lb potato
½ lb carrot
½ lb cabbage
1 cup hot milk
3 tbsp butter or margarine (optional)
Salt on taste

Method:

Wash and peel vegetables.
Boil cabbage, carrots, and potato in different pans with a little water, until they are ready (or in a microwave for about 15 minutes.)

Blend the vegetables with hot milk, butter, and salt.
Serve hot as a garnish.

Note:

If you have a little vegetable puree, you can make a fast and easy popular Russian dish named “vegetable zapekanka”.

Vegetable zapekanka:


Heat the oven to 380 F – 400 F.
Add eggs, salt and butter to the warm vegetable puree.
Put the mix in a form, bake until the upper side is golden, or lightly brown.
Serve hot as a garnish to meat, fish, or mushroom dishes, or as a vegetable dish.

Lightly salted cucumbers

Submitted by Nobility_Cuisine on Sun, 06/26/2005 - 12:20.
Ingredients:

2 lb small unripe cucumbers
1 small garlic bulb
(optional) ½ hot pepper
5 tablespoon sea salt
(optional) 7-8 currant leaves
(optional) 7-8 cherry leaves
1 bunch of dill
1 ½ qt water

Method:

Wash cucumbers, and cut their ends.
Cut pepper and garlic to stripes.
To salt anything, use glass or glazed dish.
Divide all ingredients except water and salt by 3-5 parts (it depends on dish size).
Put first part of pepper and garlic stripes, currant and cherry leaves, shredded dill on the bottom of dish.
Boil water and salt in other dish, set aside.
Put ¼ of all cucumbers, put over them the next part of currant leaves, pepper stripes, garlic stripes, leaves, and shredded dill.
Repeat 2-4 times, until all cucumbers and greens are in the dish.
Pour over hot salt water.
Set overnight in the room temperature.
Cucumbers are ready.

Note: Lightly salted cucumbers are one of most favorite summer dishes; best of all is to eat them with boiled or baked new harvest potato. You can use cut in peaces cucumbers, they are ready in 2 hours.