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SideChef
Recipes
Turnips, Potatoes and Greens
Recipe

9 INGREDIENTS • 8 STEPS • 30MINS

Turnips, Potatoes and Greens

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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Garlic & Zest
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
This is a simple, homey spring side that would pair beautifully with lamb, ham, veal, chicken, or pork. Don’t wait to make it!
30MINS
Total Time
$0.53
Cost Per Serving
Ingredients
Servings
4
US / Metric
Turnip
1 3/4 cups
Turnips
Red Potato
1 1/2 cups
Fresh Thyme
1 tsp
Fresh Thyme, chopped
Shallot
1
Shallot
Butter
1 Tbsp
Olive Oil
1 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
117
Fat
6.6 g
Protein
1.8 g
Carbs
13.8 g
Add to plan
logo
Turnips, Potatoes and Greens
Save
author_avatar
Garlic & Zest
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 InstructionsHide images
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 (1/2 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 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 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.
step 8 Season with Salt (to taste) and Ground Black Pepper (to taste) and serve.
Tags
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American
Gluten-Free
Shellfish-Free
Vegetarian
Potatoes
Side Dish
Vegetables
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