Braised Turnips and Leeks

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

There were three guys stranded in the mountains and they weren't going
to be rescued for days. So they all made a plan that each night one
would get the food. So the first night the first guy goes out and comes
back with a big deer.

The guy who was hunting tomorrow ask for advice on how to catch another
one, and the guy said "see tracks, follow tracks, BAM! shot the deer."

The next night the second guy went out and came back with an even bigger
deer than the first guy, and the third guy was amazed so he asked how he
could catch one like that for the next night. And the guy told him "see
tracks, follow tracks, BAM! shot the deer."

The next night the third guy went out to get a deer and comes back hours
later all beat up and bloody, so the other two guys ask what happened.
The guy said "I see tracks, followed tracks, BAM! got hit by train."

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             TODAY'S RECIPE
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I like the smoky saltiness the bacon adds to this dish, but if you
prefer a vegan version, simply omit it and use water instead of the chicken stock.

Braised Turnips and Leeks

1 Tbs (15 ml) olive oil
3 large leeks, white and tender green parts, chopped and thoroughly rinsed
2-3 cloves garlic, finely chopped
2-3 strips bacon, chopped
1 lb (450 g) turnips, peeled and cut into 1/2-inch (1 cm) dice
1/2 cup (125 ml) chicken stock or water
1 Tbs (15 ml) red wine vinegar
1 tsp (2 ml) chopped fresh thyme, chives, or parsley
Salt and freshly ground pepper to taste

Heat the olive oil in a skillet over moderate heat and saute the leeks,
garlic, and bacon for 10 minutes. Add the turnips and chicken stock and
simmer covered until the turnips are tender, about 15 minutes. Add the
remaining ingredients and serve immediately.
Serves 4 to 6.
Received on Tue Jun 10 20:59:10 2008