Cider-Braised Turnips Greens and Apples
Slice two grilled pork tenderloins, and arrange the slices on a heated
serving platter. Ladle these turnips around the edges. Spoon a little
of the apple cream sauce over the pork. Garnish the whole with more
chervil.
Makes 6 servings
3 tablespoons butter
1/2 small onion, thinly sliced
2 pounds small firm turnips greens, peeled, boiled in salted water to cover
for 3 minutes, drained, and sliced
1 medium-size Golden Delicious apple, peeled, cored, and finely chopped
1/2 cup fresh cider
1/4 cup chicken stock
Salt and freshly ground black pepper to taste
1/4 cup cream
Snipped fresh chervil
Melt the butter in a medium-size covered saucepan over medium heat. Add
the onion and cook, stirring occasionally, until just wilted, about 5
minutes. Add the turnip slices and cook over medium heat, tossing for 5
minutes. Add the apples, cider, and stock. Season well with salt and
pepper, cover and simmer over low heat until the turnips greens are very
tender, and the apple slices have fallen into a puree, 20 to 30
minutes.
Stir in the cream. Stir gently to create a thick sauce of the apples
and cream, without breaking up the turnips. Heat through. Serve the
turnips greens very hot, with the sauce spooned over them, garnished
with the chervil.
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