Potato, turnip, and chard saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red new potatoes |
| 1 | pounds | Turnips -- peeled |
| 1 | pounds | Chard |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Stone-ground mustard |
| 2 | tablespoons | Creme fraiche or sour cream |
| 2 | tablespoons | Lemon juice |
| Salt and freshly ground | ||
| Pepper -- to taste | ||
Directions
1. Boil potatoes in lightly salted water until tender when pierced with a knife. Drain and set aside. Cut large potatoes in halves or quarters; leave small ones whole.
2. 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.
3. Cut chard ribs away from leaves. Blanch leaves and ribs separately in lightly salted water, cooking just until tender (3 to 5 minutes). Drain and plunge into ice water to stop the cooking. Drain again. Chop leaves coarsely; dice ribs.
4. In a small skillet over moderately low heat, melt 2 tablespoons butter.
Add shallots and garlic and saute until fragrant (2 to 3 minutes). Set mixture aside.
5. At serving time, in a large skillet warm remaining butter and olive oil over moderately high heat. Add softened shallot-garlic mixture and chard ribs and saute quickly to heat through. Add potatoes and turnips and saute quickly to heat through. Add chard leaves and cook 20 seconds. Stir in mustard and creme fraiche. Add lemon juice and season with salt and pepper.
Recipe By : The California Culinary Academy File