Turnips, Potatoes and Greens

9 INGREDIENTS • 8 STEPS • 30MINS

Turnips, Potatoes and Greens

Recipe

3.0

1 rating

This is a simple, homey spring side that would pair beautifully with lamb, ham, veal, chicken, or pork. Don’t wait to make it!

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Turnips, Potatoes and Greens

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This is a simple, homey spring side that would pair beautifully with lamb, ham, veal, chicken, or pork. Don’t wait to make it!

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

30MINS

Total Time

$0.53

Cost Per Serving

Ingredients

Servings

4

us / metric

1 3/4 cups

Turnips

1 1/2 cups

Small Red Potatoes

1 tsp

1 tsp

Fresh Thyme, chopped

1

Shallot

1 Tbsp

1 Tbsp

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

117

Fat

6.6 g

Protein

1.8 g

Carbs

13.8 g

Love This Recipe?

Turnips, Potatoes and Greens

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

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 (1 3/4 cups). Save the greens.

step 1 Thinly slice the Shallot (1) and set aside. Trim leaves and most of the stems from the Turnips (1 3/4 cups). 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 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 3 Rinse turnips (check the stems where sand collects) and cut into quarters.

step 4

Slice the Red Potatoes (1 1/2 cups) into quarters about the same size as the turnips.

step 4 Slice the Red Potatoes (1 1/2 cups) into quarters about the same size as the turnips.

step 5

Fill a medium pot with water and Kosher Salt (1 tsp) 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 5 Fill a medium pot with water and Kosher Salt (1 tsp) 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 (1 tsp) and 2 teaspoons of the Olive Oil (1 Tbsp) over medium to medium-high heat. Add sliced turnips and potatoes. Sauté vegetables until crispy and browned. Transfer to a bowl.

step 6 In a medium skillet or cast iron pan, heat 1/2 teaspoon of the Butter (1 tsp) and 2 teaspoons of the Olive Oil (1 Tbsp) 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 (1 tsp) and olive oil to the pan. Add shallot and Fresh Thyme (1 tsp) 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 7 Add remaining Butter (1 tsp) and olive oil to the pan. Add shallot and Fresh Thyme (1 tsp) 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.

step 8 Season with Salt (to taste) and Ground Black Pepper (to taste) and serve.

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