January 13, 2012

Mashed Potatoes and Turnip with Greens Chiffonade

Winter root vegetables like turnips, beets, and kohrabi have a long history as Old World or European vegetables and yet they are rarely used here in America, as are dark leafy greens. These vegetables grow so easily in the late summer to fall months and keep so readily through the dark days of winter. Some winter greens like kale and collards are so winter hardy that light frosts will sweeten their leaves.

Mashed Potato and Turnips with Greens Chiffonade

A warm wintry dish with complex flavorful herby overtones. The mashed potatoes with butter and milk provide sweet base notes. Goes wonderfully with roasts or a nice cut of meat.

Makes: 6 servings

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

4 potatoes, chopped into chunks
1 large turnip, peeled and chopped into chunks
1 collard leaf, chop stem into chunks and slice leaf thinly into chiffonade
2 kale leaves, chop stem into chunks and slice leaves thinly into chiffonade
2 mustard leaves, chop stem into chunks and slice leaves thinly into chiffonade
3 cloves of garlic, pressed through garlic press
1/2 stick butter
1/2 cup to 1 cup milk

  1. Boil chopped potatoes, turnip, and stems of greens in a pot of water, until potatoes and turnip are soft and easily fall apart.
  2. Turn off stove and pour out water.
  3. Add garlic, chiffonade greens, butter, mash mixture and add milk till desired texture. (I use a hand mixer to mash potatoes.)
  4. Salt and pepper to taste.
  5. Good on its own or served with a nice cut of meat.

No comments: