Fennel And Turnips A La Francias

1. 1

   in a pot of lightly salted water, boil the turnips until knife tender.

2. 2

   while the turnips boil, cut off the root and frond of the fennel bulb. save the fronds for another thing. cut in half vertically, then into 1/8-1/4 inch half-moons.

3. 3

   when the turnips are done, drain them and set them aside to cool until you can handle them.

4. 4

   into the hot pot, with the burner off, put the butter, greens, mustard, nutmeg and fennel

5. 5

   slice the turnips into 1/4 inch slices and add to the pot.

6. 6

   toss evereything to coat. the residual heat from the turnips and the pot will wilt the delicate turnip greens and cook the fennel just a little bit while keeping it crunchy. taste for salt and, if desired pepper.

7. 7

   the original french recipie is just the turnips, butter, mustard, nutmeg and salt for anyone who wants to eat really good, really old food.

* Per serving · 4 servings · Values may vary.

No additional tips available.