Turnips and Turnip Greens with Mustard Butter

Author: 
Marcia Kiesel
  • stick (4 ounces) unsalted butter, softened
  • 2 Tablespoons  whole-grain Dijon mustard
  • 1 Tablespoon  finely chopped shallots
  • 11  garlic cloves, minced
  •   Kosher salt and freshly ground pepper
  • 6 Pounds  turnip or collard greens, large stems discarded
  • 2 Tablespoons  extra-virgin olive oil
  • medium onions, halved and thinly sliced
  • oil-packed anchovy fillets, drained and mashed
  • 5 Pounds  medium turnips, peeled and quartered
  • piquillo peppers, seeded and cut into 1/4-inch strips (see Note)
  • 1 stick (4 ounces) unsalted butter, softened
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon finely chopped shallots
  • 11 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 6 pounds turnip or collard greens, large stems discarded
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 4 oil-packed anchovy fillets, drained and mashed
  • 5 pounds medium turnips, peeled and quartered
  • 8 piquillo peppers, seeded and cut into 1/4-inch strips (see Note)
Plus: Ultimate Thanksgiving Guide</a>

Directions RichSnippets

Click Here For Directions

Recipe Details

Serves: 
10

The Daily Meal Editors and Community Say...