10 10 medium-size hakurei turnips (or other sweet, mild turnips) (cut into quarters)
2 cups plain yogurt (not nonfat)
1 cup heavy cream
1/4 cup of water
Salt to Taste
Fresh or fermented vegetables, thinly sliced (for garnish)
1 jalapeno pepper, cored and sliced (for garnish)
Fresh herbs or flowers (for garnish)
Directions
1
1. In a large flameproof casserole over medium heat, melt the butter. Add the onion, and cook, stirring often, for 10 minutes or until it softens.
2
2. Add the turnips and stir well. Cover the pan and cook for 15 minutes or until the turnips are translucent, but are still somewhat firm.
3
3. In a blender, puree the turnips with the yogurt, cream, water, and salt. Reheat until warm. Ladle into bowls and garnish with vegetables, jalapeno, and herbs or flowers.
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