Turnips and Turnip Greens with Mustard Butter

Name: Turnips and Turnip Greens with Mustard Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 3 kilograms turnip or collard greens, large stems discarded; 11 garlic cloves, minced; 10 servings Kosher salt and freshly ground pepper; 4 fillets oil-packed anchovy fillets, drained and mashed; 2 Tbsps extra-virgin olive oil; 2 mediums onions, halved and thinly sliced; 8 piquillo peppers, seeded and cut into 1/4-inch strips (see Note); 1 Tbsp finely chopped shallots; 2 kilograms turnips, peeled and quartered; 113 grams stick unsalted butter, softened; 2 Tbsps whole-grain Dijon mustard

Need a gluten free, primal, and pescatarian side dish? Turnips and Turnip Greens with Mustard Butter could be an excellent recipe to try. This recipe makes 10 servings with 280 calories, 11g of protein, and 14g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of collard greens, shallots, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a bowl, blend the butter with the mustard, the shallots and 1 teaspoon of the garlic. Season with salt and pepper.

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Salt And Pepper

Shallot

Mustard

Butter

Garlic

Equipment you will use

Bowl

In a stockpot of boiling water, cook the turnip greens until tender, about 10 minutes.

Ingredients you will need

Turnip Greens

Water

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Pot

Drain and let cool, then squeeze the greens dry and coarsely chop them.

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Greens

In a large enameled cast-iron casserole, heat the olive oil.

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Olive Oil

Add 2 tablespoons of the mustard butter and the onions and cook over moderately low heat until softened, about 10 minutes.

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Mustard

Butter

Onion

Add the anchovies and the remaining garlic and cook until the garlic softens.

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Anchovies

Garlic

Add the turnip greens and cook, stirring, for 10 minutes.

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Turnip Greens

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the turnips and cook until tender, about 12 minutes.

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Turnip

Drain and return the turnips to the pot; shake over high heat to dry them out.

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Turnip

Shake

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Pot

Remove from the heat and stir in 3 tablespoons of the mustard butter. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mustard

Butter

Reheat the greens. Stir in the piquillos and the remaining 3 tablespoons of mustard butter. Season with salt and pepper. Spoon the greens into a warmed bowl. Top with the turnips and serve.

Ingredients you will need

Salt And Pepper

Piquillo Pepper

Mustard

Turnip

Butter

Greens

Equipment you will use

Bowl

Equipment

Bowl

Pot

Ingredients

Servings:

3kilograms

turnip or collard greens, large stems discarded 11

garlic cloves, minced 10servings

Kosher salt and freshly ground pepper 4fillets

oil-packed anchovy fillets, drained and mashed 2Tbsps

extra-virgin olive oil 2mediums

onions, halved and thinly sliced 8

piquillo peppers, seeded and cut into 1/4-inch strips (see Note)1Tbsp

finely chopped shallots 2kilograms

turnips, peeled and quartered 113grams

stick unsalted butter, softened 2Tbsps

whole-grain Dijon mustard

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.