Potatoes with turnip greens and garlic

After so long chocolate, torrijas and monas de Pascua, I was in the mood for some vegetables. If the body is wise and mine was crying out for some potatoes with turnip greens and garlic.

El sprout It is the tender shoot of the turnip. It has a very short duration, the best being February and March. In Galicia they buy fresh bundles. Fortunately, today they are already sold packaged and we can take advantage of their flavor at any time.

Those of us who like Galician gastronomy we know the turnip greens well as they are part of their recipes, without going any further than its famous Galician broth or the pork shoulder with turnip greens.

As you will see, in this recipe for potatoes with turnip greens and garlic, I have used those that are packaged because outside of Galicia they are not easy to find fresh. But it doesn't matter because we can equally enjoy your simplicity and peculiar flavor.

The ajada or, as they say in my house, Ajoarriero It is a mixture of fried garlic with paprika and vinegar. Whenever I make this recipe I have plenty of it because, in reality, I only use it to add a touch of flavor and color to the dish. It is a very special sauce that can be used to accompany fish such as hake or ray, grilled octopus or other vegetables such as cauliflower.

Potatoes with turnip greens and garlic

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A simple dish where the protagonist is turnip greens.

• Mayra Fernandez Joglar

• Recipe type: vegetables
• Calories: 200
• Rations: 2

• Cooking time: 35M
• Total time: 35M

Ingredients

• Small potatoes 3
• 300 g of cooked turnip greens
• 50 g oil
• 2 cloves of garlic
• 1 teaspoon (for dessert) of La Vera paprika
• 1 teaspoon (for dessert) vinegar

Preparation

1. We fill the glass with water up to the second mark, that of a 1 liter. We heat for 7 minutes, 100º, speed 1.

2. Meanwhile, we peel and wash the potatoes well. We put them in a basket and reserve.

3. On the varoma, we put the turnip greens, rinse them and let them drain.

4. At the end of the time, we add a little salt to the water and place the basket inside the glass. We program 20 minutes, 100º, speed 4.

5. After 15 minutes, we put the varoma in position. This is how we heat the cooked turnip tops with steam.

6. Once the cooking time is finished, we place the potatoes in the varoma to conserve heat. We discard the water and dry it with kitchen paper.

7. We put the oil and program 3 minutes, 100º, speed 1. Then we put the peeled and rolled garlic. We program 5 minutes, 100, spoon speed.

8. Cut the potatoes lengthwise trying to get 8 thick slices. We place 4 on each plate and the turnip tops in the center.

9. At the end of the time, we remove the glass from the machine, add the paprika and, immediately afterwards, the vinegar. We move the glass a little so that all the ingredients are integrated.

10. We divide the golden garlic between the 2 plates and put a little of the garlic on each plate.

Notes

Be careful with the paprika as it can burn and give a bitter taste to the dish.[br]It is important to remove the glass from the machine and stir right after adding the paprika and vinegar.

Equivalences with TM21

More information - Hot chocolate with cinnamon.