Turnip and Potato Mash w/Mustard, White Wine, Cream under Chard, Kale + Mushrooms

Name: Turnip and Potato Mash w/Mustard, White Wine, Cream under Chard, Kale + Mushrooms
Ingredients: 2 Tbsp (30 g) Dijon or whole-grain mustard; Same vegetables as for the braise; 1 cup (240 ml) cream; 2 Tbsp (30 g) Dijon or whole-grain mustard; 1 bunch chard or kale (½ lb | 4 cups | 230 g), kale midribs stripped out, chard stems cut into thin slices, leaves cut into ribbons; 4 hard-boiled eggs, roughly chopped; Olive oil; Salt and freshly ground black pepper; 8 oz (230 g) mushrooms of any sort, sliced thinly; 1 bunch chard or kale (½ lb | 4 cups | 230 g), kale midribs stripped out, chard stems cut into thin slices, leaves cut into ribbons; 1 bunch chard or kale (½ lb | 4 cups | 230 g), kale midribs stripped out, chard stems cut into thin slices, leaves cut into ribbons; 1 bunch chard or kale (½ lb | 4 cups | 230 g), kale midribs stripped out, chard stems cut into thin slices, leaves cut into ribbons; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

Same vegetables as for the braise
2 Tbsp (30 g) Dijon or whole-grain mustard
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Side dish
Vegetarian
Gluten-free

Method

Add the mustard and cream to the braising liquid and braise as in the master recipe. Panfry the mushrooms until crispy and well-browned. Toss the chard leaves, stems, mushrooms, and chopped egg with a glug of olive oil and salt and pepper. Top the braise with the chard-mushroom salad and serve.