Directions
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Step 1
Thinly slice the Shallot (1) and set aside. Trim leaves and most of the stems from the Turnip (0.5 pound). 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 Potato (0.5 pound) into quarters about the same size as the turnips.
Step 5
Fill a medium pot with water and Kosher Salt (1 teaspoon) 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 tablespoon) and 2 teaspoons of the Olive Oil (1 tablespoon) 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 tablespoon) and olive oil to the pan. Add shallot and Fresh Thyme (1 teaspoon) 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 and Pepper (to taste) and serve.
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