Turnip and Turnip Greens
 
Prep time
Cook time
Total time
 
This recipe is a stage II AIP reintroduction
Author:
Recipe type: Sides and Sauces
Serves: 4 - 6
Ingredients
  • 2 large bunches of turnips (about 8 - 10 turnips in all)
  • Greens from 2 large bunches of turnips
  • 100 g grass fed butter at room temperature
  • 1 heaped dessertspoon whole grain mustard
  • 1 small red onion, finely diced
  • 6 cloves of garlic + 2 cloves of garlic, crushed
  • Salt
  • 4 - 6 best quality anchovies
Method
  1. Pop your butter, red onion, mustard and two cloves of garlic into a small bowl. Season with salt and mix well.
  2. Remove the more fibrous 'stalks' of the turnip greens.
  3. Fill a medium sized pot and bring to the boil. Salt.* Add the greens and cook for about 7 minutes (until tender). Pop the greens into a colander to drain and cool.
  4. In the same pot, heat more water. While the water comes to a boil, eel and quarter your turnips. Salt the water and add the turnips. Cook until tender. About 10 minutes. When cooked, drain. Turn off the element! Then add the turnips back into the pot with a couple of spoonfuls of the mustard infused butter.
  5. While the turnips are cooking, in a large heavy based frying pan, melt a couple of spoonfuls of the mustard butter. Add the 6 cloves of crushed garlic and the anchovies. Gently cook until the garlic softens and the anchovies melt.
  6. Squeeze all the water out of your turnip greens. Roughly chop them and add to the butter, garlic and anchovies. Cook, stirring frequently for 5 minutes.
  7. Pop the greens into a warmed bowl. Top with turnips and add any leftover butter to melt into the turnips.
Notes
*I always add the salt after the water has boiled. Salt slows down the time to boiling.
Recipe by joannafrankham.com at https://joannafrankham.com/turnips-and-turnip-greens-in-mustard-anchovy-butter/