From the Charlottesville Cooking School

The carmelized onion paste can be made four or five days ahead; any leftovers can be used with meats or on sandwiches.

Serves 4

1 pound turnips, peeled and diced
1 pound potatoes, peeled and diced
4 cups vegetable stock
1 bay leaf
Salt and pepper
Caramelized Onion Paste
(see recipe below)
Extra-virgin olive oil
Pinch of sugar

1. Put turnips and potatoes in a medium saucepan and cover with stock by ½ inch. Add bay leaf and season with salt and pepper. Bring to a boil.

2. Turn the heat down and simmer, covered, until the turnips and potatoes are very soft, about 20 minutes (check after 15 minutes).

3. Strain the vegetables and puree in a food processor (reserve liquid).Add 2 Tbsp. onion paste, or more to taste, a drizzle of olive oil, a dash of sugar and more salt and pepper. If necessary, use reserved cooking liquid to thin out the puree.

Caramelized Onion Paste

Extra-virgin olive oil
1 medium yellow onion, peeled and diced
Salt and pepper
Water, stock, or wine

1. Heat a lidded small or medium saucepan over medium-high heat (with the lid off). Coat the bottom with olive oil.

2. Add the onion, and sprinkle with salt and pepper. Sauté for a few minutes so each piece of onion is covered with oil.

3. Put the lid on the pan; cook on the lowest heat possible for at least an hour.

4. Pour in a little vegetable stock or water to scrape up anything sticking to the bottom of the pan. Put the whole mixture in a food processor or small blender and puree until you have a smooth paste with no lumps. Add a little more liquid if you are having trouble pureeing.