Ingredients:
1 bunch turnips with greens
1 tablespoon butter
1 leek, sliced thin (white part only)
¼ cup chicken broth or vegetable broth
1 teaspoon brown mustard
4 thyme sprigs
2 tablespoons chopped parsley
Salt and freshly milled pepper
Directions:
Remove greens from turnips leaving 1 inch of the stems attached to the turnip. Wash and dry the turnips and greens. Cut the turnips in half lengthwise. Roughly chop the greens and set aside.
Melt the butter in a 10-inch skillet. Add the leeks and cook for 2 to 3 minutes, then add the turnips. Cook for an additional 2 to 3 minutes then add the chicken broth, mustard, thyme and turnip greens. Stir to mix then cover with a lid. Allow to simmer for 5 minutes or until the turnips are cook through.
Remove from heat and sprinkle parsley over the top. Adjust seasonings with salt and freshly milled pepper.
Serves: 2 to 3
Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery