4-1/2 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh parsley
1 Tbs. coarsely chopped fresh mint
1 Tbs. finely chopped pitted Spanish green olives
2 tsp. rinsed, drained, and finely chopped capers
1-1/2 tsp. sherry vinegar
1/2 tsp. finely grated lemon zest
1/4 tsp. ground cumin
1/4 tsp. granulated sugar
Freshly ground black pepper
1-1/4 lb. medium carrots, peeled and cut into medium dice (about 3-1/2 cups)
10 oz. purple-topped turnips (about 2 medium), scrubbed, trimmed, unpeeled, cut into medium dice (about 2 cups)
Kosher salt
5 small shallots (about 5 oz.), stems trimmed but kept intact, cut lengthwise into 6 wedges each
2 oz. Tuscan kale, stemmed, leaves halved lengthwise, then thinly sliced crosswise 1/4 inch thick
Combine 1-/2 Tbs. of the olive oil with the parsley, mint, olives, capers, sherry vinegar, lemon zest, cumin, sugar, and several grinds of pepper in a small bowl. Mix well and set aside.
In a 12-inch nonstick skillet, heat the remaining 3 Tbs. olive oil over medium-high heat. Add the carrots, turnips, and 1-1/2 tsp. salt. Toss well to coat the vegetables with the oil. (The pan will look crowded.)
Reduce the heat to medium, cover partially, and cook, stirring and flipping every 3 to 4 minutes with a spatula, for about 10 minutes. Add the shallots and 1/4 tsp. salt and stir well. Cover partially and continue to cook, stirring every 1 to 2 minutes, until the vegetables are tender and well-browned, 18 to 20 minutes. Reduce the heat if the vegetables brown too quickly.
Reduce the heat to medium low and add the kale, gently mixing until wilted. Stir in the parsley-mint sauce to taste, and remove the pan from the heat. Season to taste with more salt and pepper, and serve.
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