Turnip and Potato Mash w/Chicken Legs, Orange, Vanilla Vinaigrette, and Radicchio

Name: Turnip and Potato Mash w/Chicken Legs, Orange, Vanilla Vinaigrette, and Radicchio
Ingredients: 1 cup (240 ml) stock or water; 2 heads radicchio (1 lb | 455 g), cored and cut into petals; 3 to 6 potatoes (1½ lb | 680 g), Yukon gold or red-skinned, cut into large chunks; 3 turnips or rutabaga (1½ lb | 680 g), ends trimmed, peeled, cut into large chunks; 2 Tbsp (30 ml) sherry or apple cider vinegar; ¼ cup (60 ml) olive oil; Salt and freshly ground black pepper; ½ tsp (3 ml) vanilla paste or extract; Neutral oil; ½ cup (120 ml) white wine; 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; 1 tsp (6 g) salt; 4 chicken legs (about 10 oz | 280 g); 2 oranges, zest and segments or half-moons

Preparation info

Difficulty
Medium

Appears in

Ruffage

By Abra Berens

Published 2019

About

This recipe involves lightly smashing the turnips and potatoes with the braising liquid, making a rough mash. Feel free to leave them in chunks if you like the stewy nature of the sauce. Also feel free to use all turnip or rutabaga instead of adding potatoes, though the potatoes lend a bit of starch to the finished sauce. This recipe is also perfect with duck legs if you want something richer than chicken.

Ingredients

Garnish
Main course
Gluten-free

Ingredients

Method