Turnip Roots and Greens

Ingredients

• Water

  Plain, clean water

  8 cup or 1.89kg

• Turnips

  Raw

  4 medium or 488g

• Turnip greens

  Raw

  4 cup, chopped or 220g

• Beef Sausage, Dried, Soujouk, Hot

  Merve

  8 oz or 224g

Directions

1. Combine the sausage and the water in a 4 qt. saucepan. Cover and bring it up to a boil. Cook for 15 minutes.
2. Meanwhile, wash the roots and greens thoroughly. Separate the roots from the greens.
3. Make sure you still have about 2 quarts of water in the saucepan and add the roots and greens at the same time. They will no be completely submerged right away, but check back in a minute or two and stir things around. The greens will have cooked down, and both the roots and greens should be submerged in the cooking liquid. If they are not, add just enough water to barley cover them.
4. Simmer covered for about 30 minutes. You're looking for the roots to be quite tender and the greens to be soft. Once they're done, drain off al but 1/2 cup of pot liquor. Add the salt. Chop up well and serve warm.

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