Turnip Puree With Pears and Cheese

• 1 pound turnips, peeled
• 1 pound ripe, flavorful pears, peeled, cored and halved
• 13 cup minced shallots
• 2 tablespoons butter
• 4 tablespoons Gorgonzola
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste

1. Steam the turnips for 20 to 40 minutes, depending on age and size, until tender.
2. Steam the pears until they are soft, 5 to 10 minutes.
3. Meanwhile, saute the shallots in the butter until translucent.
4. Either in a food processor, using the steel blade, or in a blender, puree the turnips, pears and shallots with the Gorgonzola, in batches, until all of it is pureed.
5. Season with nutmeg, salt and pepper.
6. At this point the dish may be refrigerated.
7. To serve, spoon puree, which is quite liquid at this point, into a large skillet.
8. Cook at a simmer, to thicken the mixture and evaporate the liquid, for about 30 minutes.

pound ripe, shallots, butter, gorgonzola, nutmeg, salt

Taken from cooking.nytimes.com/recipes/1487 (may not work)