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Article: Early April calls for springtime comfort food
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- April 6, 2008
- Author:
CopyrightCopyright 2008 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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By the time April rolls around, I start to think that it's
spring. The days are indeed longer and there is more sun, but it's
usually still chilly in early April.
When entertaining during this transitional time between the two
seasons, I serve dishes that are comforting enough to counter the
cold, but that also hint at spring. Creamy Turnip Soup with Toasted
Bread Crumbs and Chives is a good example. This satisfying potage is
made with small white turnips, which are harbingers of spring. They
are sweeter and milder than the stronger yellow winter ones known as
rutabagas.
These white turnips tinged with purple are peeled and diced, then
sauteed along with chopped leeks in butter. This ...