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Author Notes: An easy side dish for any meal, crispy turnips and potatoes tossed with sautéed greens and shallots. Goes with any protein! —garlic and zest
- 1/2 pound small baby turnips with greens still attached
- 1/2 pound red bliss potatoes
- 1 teaspoon kosher salt
- 1 teaspoon fresh chopped thyme
- 1 shallot, thinly sliced
- 1 teaspoon butter, divided
- 1 tablespoon olive oil, divided
- salt and pepper to taste
- Trim leaves and most of stems from the turnips and place 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 potatoes into quarters about the same size as the turnips.
- 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 teaspoon butter and 2 teaspoons olive oil over medium to medium high heat. Add sliced turnips and potatoes. Saute 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. Serve.