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Author Notes: This recipe started life as a French 14th century turnip recipe I learned in the SCA (shout out Medrona!). I still make the original, but I reall love this variation. The fennel brings out some of the sweetness in the turnips and the greens bring a bit of “healthy” to good old fashioned peasant food.
This makes a phenominal side for a holiday roast but is just as good on a week day. If you don't eat meat, it would make a lovely and filling main dish over some cooked whole grains and serve 4. —fatgirleating
- 1 bunch turnip greens, washed and torn into mediumish pieces
- 1 bulb fennel
- 4-5 purple top (or chosen variety) turnips, peeled and quartered
- 3 tablespoons butter (or more if you're feeling daring)
- 2 tablespoons grainy, country style mustard (dijon prefered)
- 1/4-1/2 teaspoons freshly ground nutmeg
- salt and pepper to taste
- in a pot of lightly salted water, boil the turnips until knife tender.
- while the turnips boil, cut off the root and frond of the fennel bulb. save the fronds for another thing. cut in half vertically, then into 1/8-1/4 inch half-moons.
- when the turnips are done, drain them and set them aside to cool until you can handle them.
- into the hot pot, with the burner off, put the butter, greens, mustard, nutmeg and fennel
- slice the turnips into 1/4 inch slices and add to the pot.
- toss evereything to coat. the residual heat from the turnips and the pot will wilt the delicate turnip greens and cook the fennel just a little bit while keeping it crunchy. taste for salt and, if desired pepper.
- the original french recipie is just the turnips, butter, mustard, nutmeg and salt for anyone who wants to eat really good, really old food.
- This recipe was entered in the contest for Your Best Fennel
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