Just a warning - this recipe takes a long time and a lot of prep, BUT it is so worth it! Baking everything with the Gruyere and cream makes it so good. I didn't peel my potatoes and that worked out fine. I also used lima beans instead of black eyed peas because I was craving limas, and lastly I added shredded rotisserie chicken because some in my audience were meat lovers. I would make this dish again - even without the chicken!
Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr
Yield: Serves 6 (serving size: about 1 cup)
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Total: 10 Hours
Amount per serving
- Calories: 389
- Fat: 12.3g
- Saturated fat: 5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.2g
- Protein: 17.1g
- Carbohydrate: 55.9g
- Fiber: 9.1g
- Cholesterol: 24mg
- Iron: 5.3mg
- Sodium: 391mg
- Calcium: 330mg
- 8 ounces dried black-eyed peas
- 2 tablespoons olive oil, divided
- 3/4 cup chopped onion
- 1/2 cup chopped peeled celery root
- 1/3 cup chopped carrot
- 3 cups water
- 1 bay leaf
- 1 cup chopped peeled turnip
- 5 garlic cloves, minced
- 1 pound turnip greens, coarsely chopped
- 1/2 teaspoon kosher salt
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon brown sugar
- 1 teaspoon cider vinegar
- Cooking spray
- 1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced
- 1/4 teaspoon salt
- 2 ounces Gruyère cheese, shredded (about 1/2 cup)
- 1/4 cup heavy cream
- 1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; cover and let stand 8 hours. Drain peas.
- 2. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil; swirl. Add onion, celery root, and carrot; sauté 5 minutes or until onion begins to brown. Add peas, 3 cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf.
- 3. Heat a large Dutch oven over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add turnip; sauté 3 minutes or until edges begin to brown. Add garlic; sauté 1 minute. Stir in greens and 1/2 teaspoon kosher salt; sauté 1 minute. Add stock; stir until greens wilt. Cook 15 minutes or until greens are very tender. Remove from heat; stir in sugar and vinegar.
- 4. Preheat oven to 350°.
- 5. Lightly coat 6 (8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into prepared dish. Top evenly with greens mixture. Layer potatoes evenly over greens; sprinkle with 1/4 teaspoon salt and cheese. Drizzle with cream. Bake at 350° for 1 hour or until potatoes are tender and cheese is golden.
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