Pretty Dishes

Peas and Turnips with Bacon and Dill Butter
November 24, 2010, 9:18 pm
Filed under: Recipes

It may be a little too late to pull this together for Thanksgiving tomorrow, but it would make an excellent accompaniment to any leftover turkey you may have, especially if you’re getting a little tired of mashed potatoes. I tested this recipe two nights ago because I had some turnips waiting to be used from my CSA delivery. (I ate it alongside penne with chard, which doesn’t quite go together but I have never minded multiple vegetable “side” dishes for a meal.) I was really pleased by the combination of flavors and textures.

I have made turnips only a few times before, and they were either mixed into mashed potatoes or in a gratin (usually with potatoes), so I wanted to try something fresh. I searched around for recipes and found that I had everything for this one on hand (plus it got rave reviews).

You get the subtle chew of the turnips, the bright pop of the peas, and the salty crispness of the bacon, all married by the Dill Butter. I wouldn’t have thought these ingredients would work together, but they really do. Even though you could make this without the bacon, I think it would be a little lacking. If you’re seeking a unique vegetable side dish, give this a try. Even those who don’t care for turnips might be pleasantly surprised.

Peas and Turnips with Bacon and Dill Butter

This recipe from Bon Appétit serves eight, but I cut it down to yield two servings.

8 tablespoons (1 stick) butter, at room temperature
4 tablespoons chopped fresh dill
Salt and freshly ground black pepper
8 bacon slices, chopped
1 1/4 pounds turnips, peeled and cut into 1/2-inch cubes (about 4 cups)
Two 16-ounce bags frozen petite peas, thawed

Mix 6 tablespoons of the butter and 3 tablespoons of the dill in small bowl to blend. Season with salt and pepper.

Sauté the bacon in a heavy medium skillet over medium heat until brown and crisp, about 5 minutes. Transfer the bacon to a plate lined with a paper towel.

Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the turnips and sauté until tender and golden, about 9 minutes. Add the peas and dill butter and stir until the peas are heated through, about 3 minutes. Stir in the bacon. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon dill and serve.


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