Cooking Instructions
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Step 1
Thinly slice the
Shallot (1)
and set aside. Trim leaves and most of the stems from the
Turnips (225 g)
. Save the greens.
Step 2
Place the stems in a bowl of water. Swish around to remove any sand or dirt from the leaves. Transfer the greens to a salad spinner and dry them. Set aside.
Step 3
Rinse turnips (check the stems where sand collects) and cut into quarters.
Step 4
Slice the
Red Potatoes (225 g)
into quarters about the same size as the turnips.
Step 5
Fill a medium pot with water and
Kosher Salt (6 g)
and bring to a boil. Add potatoes and turnips, reduce heat to a rapid simmer and cook vegetables until tender, about 15 minutes. Drain.
Step 6
In a medium skillet or cast iron pan, heat 1/2 teaspoon of the
Butter (7 g)
and 2 teaspoons of the
Olive Oil (15 mL)
over medium to medium-high heat. Add sliced turnips and potatoes. Sauté vegetables until crispy and browned. Transfer to a bowl.
Step 7
Add remaining
Butter (7 g)
and olive oil to the pan. Add shallot and
Fresh Thyme (as needed)
and sauté for 2-3 minutes until slightly tender. Add the greens and cook until just wilted. Add the potatoes back to the pan and toss to combine.
Step 8
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and serve.
