Ragout of Kale and Turnips

25 February

1 tablespoon unsalted butter
6 shallots, halved
6 or more turnips, scrubbed and quartered
1 thyme sprig
sea salt and freshly ground pepper
1 pound pea pods, shelled (optional)
1 handful of chopped kale
dollop of crème fraiche or yogurt
4 large basil leaves, slivered

1. Melt the butter in a skillet and add the shallots, turnips, and thyme. Add water to cover halfway up and a teaspoon of salt. Simmer while you shuck the peas, if using.
2. As soon as the vegetables are tender, after 12-15 minutes, add the peas and kale and cook until the kale is wilted down, a few more minutes. Stir in the crème fraiche or yogurt and add the basil. Taste for salt and pepper. Serve this as a side dish or a course by itself.

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