This recipe started life as a French 14th century turnip recipe I learned in the SCA (shout out Medrona!). I still make the original, but I reall love this variation. The fennel brings out some of the sweetness in the turnips and the greens bring a bit of “healthy” to good old fashioned peasant food. <br />This makes a phenominal side for a holiday roast but is just as good on a week day. If you don't eat meat, it would make a lovely and filling main dish over some cooked whole grains and serve 4.

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