Today's dish is pretty exciting to me because almost all of it came from our CSA. (Anything with a * is CSA!) I saw Struggles' roomie cooking something similar the other night and was feeling inspired. A note about the onions: When I say "spring onions" I mean something like this. You could also use regular green onions in combination with shallots, I should think. We ate this still warm, but I'm presently munching on it straight from the fridge for lunch and I'm pretty pleased with it as a new take on potato salad. Turnips, even cooked, have a distinct mouthfeel from the potatoes. The onions are alternately sweet and crunchy, on account of adding the different sections at different times. Oh, and the picture below is from the leftover stage, as I forgot to take a pic when it was hot and fresh. Struggles ended up adding more dijon when serving for himself, but I kinda dig the more subtle flavor from the original amount. Don't be afraid to add more if you want!
- 5 medium red potatoes*, cut into 3/4" - 1" pieces
- 2 large turnips*, diced into 1/2" cubes
- 5-6 spring onions*, diced, whites/purples separated from greens
- 3-4 tablespoons minced garlic
- 1/4 cup parsley*, rough chopped
- 3 tablespoons butter
- 1/4 cup dijon mustard, possibly more to taste
- 1/4 cup olive oil
- salt & pepper to taste
1) Boil the potatoes in salted water until fork tender. Drain.
2) Whisk the olive oil and mustard together. Toss the potatoes in this. Set aside.
3) In a large flat-bottomed skillet, melt the butter. Add the turnips and sauté over medium heat until they are nearly fork tender.
4) Add the white part of the onions and the garlic. Sauté for another 5 minutes, until the onions are getting translucent. Dump in the potatoes.
5) Add the green part of the onions and the parsley. Sauté for another 3-5 minutes, until everything is warm, but the green onions haven't lost their crunch. Salt & pepper to taste.
