Pascal is a maraîcher or truck gardener. He grows a lot of lettuce that he sells to both farmers’ markets and supermarkets. Besides lettuce, he also has turnips, mirabelles and probably some other vegetables and fruits that I haven’t discovered yet. He gifted me with some very young and tender turnips. Merci Pascal 🙂
Coming off an ice cream overdose, Pascal’s gift was timely. I immediately browned some lardons ,sliced some shallots and considered spinach for a possible iron deficiency 😉
1/2 cup lardons or bacon, diced
1 tbsp butter
2 large shallots, thinly sliced
1 lb young turnips, large dice
Salt and pepper
2 tbsp balsamic vinegar
2 tbsp water
2 cups spinach, coarsely chopped
Brown and crisp the lardons in a large skillet then remove and set aside. Remove all but 1 tbsp of lardons fat from the skillet and add the butter. Add the shallots and saute until soft and a little brown, then remove and place with the lardons. Add the diced turnips to the skillet, season with salt and pepper, then stir and cook until a light brown.
Return the lardons and shallots to the skillet, add the vinegar and water, then cover and steam for about 3 minutes. Add the spinach and saute until just wilted.