Turnips, Potatoes and Greens

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 3/4 cups

Turnips

1 1/2 cups

Small Red Potatoes

1 tsp

Kosher Salt

1 tsp

Fresh Thyme , chopped

1

Shallot

1 Tbsp

Butter

1 Tbsp

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

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 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 (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 6

In a medium skillet or cast iron pan, heat 1/2 teaspoon of the Butter (1/2 Tbsp) 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 (1/2 Tbsp) 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.