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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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melt margarine in a large dutch oven over medium-high heat. add leek and shallots; saute 4 minutes. add turnips; saute 2 minutes. stir in water and broth; bring to a boil. reduce heat; simmer 30 minutes or until turnips are tender.place one-third of turnip mixture in a blender; process until smooth. pour pureed mixture into a large bowl; repeat procedure with remaining turnip mixture. return turnip puree to pan; stir in milk and pepper. cook until thoroughly heated. ladle into soup bowls; garnish with fresh chives, if desired.