ADVOCATE-TESTED RECIPE

Baked Flounder

Yields 8 servings. Recipe is by Teresa B. Day.

1 tablespoon olive oil

2 pounds flounder filets

¼ cup butter, melted

1 tablespoon herbs de Provence

2 tablespoons lemon juice

1. Heat oven to 450 F. Brush olive oil on a large rimmed baking pan.

2. Place the filets skin-side down on the pan in one layer, about ½ to 1 inch apart.

3. Whisk together the butter, herbs de Provence and lemon juice and pour over the filets.

4. Bake uncovered for 8 to 12 minutes or until slightly browned on the edges.

5. Serve warm topped with crab Mornay sauce.


ADVOCATE-TESTED RECIPE

Crab Mornay sauce

Yields 3-4 cups sauce. Recipe is by Teresa B. Day.

¼ cup butter

2 tablespoons flour

2 cups milk*

1 tablespoon white wine

4 ounces Creole cream cheese

1 pound fresh crab claw meat

1 tablespoon lemon juice

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh parsley

1. In a heavy skillet or Dutch oven, melt butter over medium heat.

2. Stir in flour until melted and thickened.

3. Gradually stir in milk until sauce is smooth.

4. Stir in white wine and return to simmer.

5. Melt in the cream cheese.

6. Carefully fold in crab.

7. Season with lemon juice, salt, pepper and parsley.

7. Serve warm over flounder filets.

* Use less milk if using this recipe as a dip.


ADVOCATE-TESTED RECIPE

Roasted Turnips

Yields 6 servings. Recipe is by Teresa B. Day.

2 pounds turnips

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon granulated garlic

1 tablespoon brown sugar

2 tablespoons olive oil

1. Heat oven to 375 F.

2. Peel and slice the turnips into wedges.

3. In a large bowl, whisk together the salt, pepper, garlic, brown sugar and olive oil.

4. Toss the turnip wedges in the oil and seasonings mixture until coated.

5. Rub some additional oil onto a rimmed baking pan.

6. Pour the turnips onto the pan in an even layer.

7. Bake for 30-40 minutes or until tender.

8. Broil for about 4 minutes to brown the edges.

9. Serve warm.