If you have a garden right now you might asking yourself what to do with kale and turnips. To be honest with you there aren't my favorite vegetables but they are really healthy. Mustard is a great accompaniment to both of these earthy flavors and by adding a little cream, it gives these veggies a deep richness which turns out absolutely delicious. I topped off this dish with a salty crunch by add roasted salted marcona almonds. These vegetables actually came from
. A local program that we are involved with. Urban roots teaches young people how to grow and cultivate produce. It also gives 40% of their produce to hunger relief programs and sells the rest. Urban roots is a wonderful program and I hope to do more with them in the future.
1 lb of cleaned trimmed kale leaves rough chopped
2 turnips peeled and small diced
2 garlic cloves minced
2 shallots sliced
1/3 cup of roasted marcona almonds
4 oz of blanching water
1/2 cup of heavy cream
2 tbsp of whole grain mustard
2 tbsp extra virgin olive oil
salt and pepper
In a pot of boiling salted water, blanche the kale for 2 minutes. Remove the leaves and set aside on a sheet pan until ready to use. Reserve 4 oz of blanching water for the turnips.
For the turnips add oil, shallots, and diced turnips to a medium hot saute pan. Season with a pinch of salt to release the water from the turnips. Saute for about 7 minutes until the turnips are tender. Add the garlic and saute for another minute. Add the blanching water, heavy cream and mustard to the turnips. Cook for 1 minute and add the kale to the pan. Cook until the liquid is reduced the liquid to a sauce-like consistency. The sauce will coat all of the vegetables evenly. Season everything with salt and pepper. Sprinkle roasted almonds over the top off the vegetables. This hearty, earthy dish packs a lot flavor and handles the heavy cream beautifully.