1 tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 small kohlrabi, ‘golf ball sized’, peeled and quartered
1 thyme or lemon thyme sprig
Sea salt and freshly ground pepper
1 pound pod peas, shelled
A few handfuls of baby spinach
Dollop of Crème Fraiche
4 large basil leaves, slivered
Melt the butter in a skillet and add the onions, turnips, kohlrabi and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and the spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil. Taste by itself.
With a starch (puff pastry, ravioli, even buttered toast) it can be offered as a vegetarian main dish!
Serves: 2 to 4
FROM: Local Flavors
Ingredients: basil leaves, butter, creme fraiche, kohlrabi, onions or shallots, pepper, pod peas, salt, spinach, thyme sprig, turnips