Turnips, Potatoes and Greens

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

Total Time

30min

3.0

1 Rating

Author: Garlic & Zest

Servings:

Ingredients

•

1 3/4 cups

Turnips

•

1 1/2 cups

Small Red Potatoes

•

1 tsp

Kosher Salt

•

1 tsp

Fresh Thyme , chopped

•

Shallot

•

1 Tbsp

Butter

•

1 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

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.

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.

Rinse turnips (check the stems where sand collects) and cut into quarters.

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

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.

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

Add remaining Butter (2 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.

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

Nutrition Per Serving

CALORIES

117

FAT

6.6 g

PROTEIN

1.8 g

CARBS

13.8 g