Thursday 25 April 2013

Mashed Potatoes and Turnips with Sautéed Onions and Greens

From Vegetarian Suppers from Deborah Madison’s Kitchen, Deborah Madison, Broadway Books, 2005.

Anything with mashed potatoes is worth trying. I put two potatoes and two turnips, peeled and cut into pieces, into a pot of salted water and brought it to the boil. A spring of thyme was added, then it was simmered until they were done. They were then mashed.

As the potatoes were cooking a large onion was cut into slices and sauteed slowly in oil and butter until it had softened and browned.

At the same time a pot of salted water was brought to the boil and a few pieces of broccolini and some Chinese broccoli were cut into serving type slices and added to the boiling water. They were cooked for a few minutes and then removed.

When the potato/turnip mash was ready the greens were heated in the pan with the onions. The mash was placed on plates and the onions and greens put over the top.

This is a simple dish but wonderful to eat. There was the comfort of the mash—a tasty mix of potato and turnip—with the sweetness of the onions and the slight bitterness of the greens. A really good way to serve accompanying vegetables, though I had it with a soup.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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