Potatoes

Potato, Turnip & Kale Sauté

1 pound potatoes, scrubbed
1 pound turnips, peeled
1 pound kale, stems removed
4 tablespoons butter
2 tablespoons minced shallots
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon stone-ground mustard
2 tablespoons sour cream
2 tablespoons lemon juice
salt and pepper, to taste

Boil potatoes in lightly salted water until just tender when pierced with a knife. Drain and set aside. Cut large potatoes in halves or quarters; leave small ones whole.

Boil turnips in lightly salted water until tender when pierced with a knife. Drain and set aside. Cut large turnips in halves or quarters; leave small ones whole.

Blanch kale in lightly salted water, cooking just until tender, 5 to 7 minutes. Drain and plunge into ice water to stop the cooking. Drain again and then chop leaves coarsely.

In a small skillet over moderately low heat, melt 2 tablespoons butter. Add shallots and garlic and sauté until fragrant, 2 to 3 minutes. Set mixture aside.

In a large skillet warm remaining butter and olive oil over moderately high heat. Add softened shallot-garlic mixture and sauté quickly to reheat. Add potatoes and turnips and sauté quickly to heat through. Add kale leaves and cook 20 seconds. Stir in mustard and sour cream. Add lemon juice and season to taste.

Serves 4.

Adapted from fooddownunder.com.

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