I have not posted in a while, I know, but real work has kept me way too busy to be as creative as I generally am. But, today, I got more inspired. So here goes... it was excellent and the picture is of the finished product.
Ingredients:
6 small Tokyo turnips, diced, greens separated and cut in thirds (yes, you will use the greens in this recipe, too :))
1 large russet potato, diced
1 small sweet pepper, diced (I used a Flamingo pepper)
1 bunch of scallions, diced, green and white parts
4 strips of bacon, diced
2 tbsp. unsalted butter
1/2 tsp. cracked red pepper
1 tsp. celery salt
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
2 tbsp. minced garlic
3 tbsp. grated parmesan cheese
Directions:
Boil a medium pot of water. Generously salt the water. Place the potatoes into the boiling water for about 5 - 6 minutes to blanch and soften. Drain, set aside.
Heat the bacon and butter over medium heat until the bacon is almost crisp, stirring frequently. Add the minced garlic and saute until the bacon is fully crisp. Add the turnips, sweet pepper, potato, scallions, and spices. Continue sauteing for about 8 - 10 minutes until the turnips soften. Place the turnip greens into the pan, cover, and allow the greens to wilt for about 3 - 4 minutes. Stir all the ingredients together fully, top with the parmesan cheese and mix together again, serve immediately.
Makes 2 entree or 4 side dish servings.
