A tour of the Market last Saturday showed lots of late season root veggies and early greens – just what you might expect as we head into Spring. This simple seasonal recipe makes use of the many turnips available now as well as greens and red potatoes. It would make a perfect accompaniment to a whole roasted chicken for a delightful spring-time Sunday supper.
Turnips and Potatoes with Greens
- 1/2 lb. turnips with greens attached*
- 1/2 lb. small red potatoes
- 1 teaspoon salt
- 1 teaspoon fresh thyme, chopped
- 1 shallot, thinly sliced
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- salt and pepper to taste
- Trim leaves and stems from the turnips and place in a bowl of water. Swish to remove any sand or dirt from the leaves. Transfer the greens to a salad spinner and dry them. Set aside.
- Rinse turnips and cut into quarters. Cut potatoes into quarters about the same size.
- Fill a medium pot with water and kosher salt 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 tablespoon butter and 2 teaspoons olive oil over medium to medium-high heat. Add sliced turnips and potatoes. Sauté vegetables until crispy and browned. Transfer to a bowl.
- Add remaining butter and olive oil to the pan. Add shallots 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 and pepper to taste. Makes 4 servings.
*Cook’s Note: If you can’t find turnips with their greens attached, or prefer to use different greens; you can easily substitute spinach, chard, collards, or other greens.
If you serve this dish with roasted chicken, consider saving the bones and scraps to make a delicious broth for soup. Eat it as is, or use it as a base for other soups. Find the recipe here.