This post is long overdue. I won’t bore you with the details of the software malfunction that caused the delay, but I’m afraid the key ingredient for this recipe is by now already almost out of season. Almost. But if you’re lucky you might still get your hands on a bunch of turnip greens and if you do, I promise you won’t regret it. Forget about turnips, turnip greens are where it’s at. I’ve loved this dish since I was a child, and the limited availability of these greens, together with the fact that the Dutch word for turnip greens (raapsteeltjes) is almost exactly the same as the Dutch name for the folktale character Rumpelstiltskin (Repelsteeltje), also meant they have always held a certain fairylike appeal for me. Some things never change: the combination of these crunchy, mustardy green leaves, with fluffy mashed potato and cubes of just-melted Gouda cheese tastes as good today as it did back then.
Ingredients (for 2):
750 g potatoes
200 g turnip greens
a knob of butter
a splash of hot water (or milk)
200 g organic Gouda cheese, in 1x1cm cubes
- Wash the turnip greens and slice them in strips or chop them roughly.
- Peel the potatoes and cut them in small cubes.
- Boil the potatoes in salted water for about 15 minutes or until soft enough to mash.
- Meanwhile, cut the cheese into cubes.
- Drain the potatoes and put them back in the pan on low heat.
- Mash them with some butter and add some hot water (or milk) to loosen up the texture of the mash.
- Add the turnip greens and the cheese and stir until the cheese is half-melted and the greens are half-wilted. Finish off with a generous sprinkling of black pepper.