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Ingredientes
- 1 bn Young turnip greens with- turnips (1 lb.)
- 6 Tbsp. Butter
- 1 c. Minced onions
- 1Â 1/2 tsp Salt
- 1Â 1/4 tsp Sugar
- 5Â 1/2 c. Chicken stock
- 2 Tbsp. Lemon juice
- 2 c. Half-and-half
- 4 Tbsp. Cooked grits
- Â Â Salt and freshly grnd- pepper to taste
Direcciones
- Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or possibly yellowed edges. Tear the large leaves into smaller pices.
- Trim the ends and peel the turnips. Cube into bite-size pcs, sufficient to make 4 c..
- Heat 3 Tbsp. of the butter in a large skillet over moderate heat. Add in the turnips and saute/fry till crisp-tender, about 10 min. Add in the onions, and saute/fry 5 min or possibly till tender, but not browned. Add in 1/2 tsp. salt, 1/4 tsp. sugar, and 1 1/2 c. of the chicken stock. Blend well, stir in the lemon juice, and set aside.
- In another skillet, heat the remaining 3 Tbsp. of butter. Add in the greens and saute/fry over medium heat for 10 min, till crisp-tinder. Add in the remaining 1 tsp. of salt, 1 tsp. of sugar, and remaining 4 c. chicken stock. Blend well and remove from the heat and cold for 15 min. Puree the greens in a food processor or possibly in batches in a blender.
- Add in the pureed greens to the turnip mix. Mix together and reheat. Add in the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 262 | |
| Calories from Fat 186 | 71% |
| Total Fat 21.13g | 26% |
| Saturated Fat 13.16g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1043mg | 43% |
| Potassium 351mg | 10% |
| Total Carbs 13.5g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.24g | 1% |
| Protein 5.63g | 9% |
