Fennel And Turnips A La Francias

• 1 bunch turnip greens, washed and torn into mediumish pieces
• 1 bulb fennel
• 4-5 purple top (or chosen variety) turnips, peeled and quartered
• 3 tablespoons butter (or more if you're feeling daring)
• 2 tablespoons grainy, country style mustard (dijon prefered)
• 1/4-1/2 teaspoons freshly ground nutmeg
• salt and pepper to taste

1. in a pot of lightly salted water, boil the turnips until knife tender.
2. while the turnips boil, cut off the root and frond of the fennel bulb. save the fronds for another thing. cut in half vertically, then into 1/8-1/4 inch half-moons.
3. when the turnips are done, drain them and set them aside to cool until you can handle them.
4. into the hot pot, with the burner off, put the butter, greens, mustard, nutmeg and fennel
5. slice the turnips into 1/4 inch slices and add to the pot.
6. toss evereything to coat. the residual heat from the turnips and the pot will wilt the delicate turnip greens and cook the fennel just a little bit while keeping it crunchy. taste for salt and, if desired pepper.
7. the original french recipie is just the turnips, butter, mustard, nutmeg and salt for anyone who wants to eat really good, really old food.

turnip greens, fennel, purple, butter, grainy, freshly ground nutmeg, salt

Taken from food52.com/recipes/21362-fennel-and-turnips-a-la-francias (may not work)