Turnips Greens and Carrots with Herb
Butter
Serve this colorful dish, very hot, along
with poached fish fillets, such as turbot or striped bass.
Makes 6 servings
4 tablespoons (1/2 stick) butter, softened
1 tablespoon minced green onion (scallions)
1 tablespoon snipped fresh chives
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 pound smallest firm turnips, peeled and sliced
2 large carrots, peeled and sliced on the diagonal
Salt and freshly ground black pepper to taste
Place the butter in a small bowl. Beat in the green onion, chives,
thyme, and parsley. Set aside.
Simmer the turnip greens and carrot slices over medium heat, in salted
water to cover, until crisply tender, about 15 minutes. Drain well.
Season with salt and pepper. Stir in 2 tablespoons of the herbed
butter, and heat through. Serve this simple cooking recipes very hot,
with the remaining herb butter in a separate bowl.
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