Turnips
Turnip Comfort (Chowder)
Thanks to Contributing Editor Paul Leddy for sharing this recipe.
4 ounces lightly smoked thick country bacon, in 1/2-inch dice (1 cup)
2 cups onions, in 1/2-inch dice
2 cups peeled potatoes, in 1/2-inch dice
2 cups peeled turnips, in 1/2-inch dice
1 bay leaf
1/2 cup torn collard greens (or try kale)
1/4 cup heavy cream
salt and freshly ground white pepper
Place a large saucepan over medium heat and add bacon. Cover and cook slowly until bacon is thoroughly cooked and lightly brown on edges, about 4 minutes. Remove from heat; remove all but 1 tablespoon fat. Return pan to medium heat. Add onions and sauté until translucent, about 4 minutes. Add potatoes and turnips, and stir well. Sauté for 2 minutes. Add bay leaf and water to just cover vegetables. Bring to a boil, reduce to a lively simmer, and cook until potatoes are very tender, 15 to 20 minutes. Add greens; simmer until tender but still green. Add cream; season with salt and white pepper to taste. Remove bay leaf and serve hot.
Serves 4.
From “The Chef of the Times (Patrick O’Connell)” edited by Michalene Busico.