COMMENT:
Though turnip, mustard and spinach greens were often cooked as vegetables
in South Louisiana, it wasn't common for them to be used in any
other fashion. Duncan Kenner, builder of Ashland, loved turnip greens
and when he combined them with the tasso of the Germans from St.
Charles Parish, this appetizer emerged.
INGREDIENTS:
- 1 bunch fresh turnip greens
- 1-10 ounce package chopped turnips greens
- 1/4 cup butter
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1/4 cup diced garlic
- 1/2 cup minced tasso ham
- 1 cup sliced mushrooms
- 1 tbsp grated orange rind
- 1 cup béchamel sauce
- 1-6 ounce package garlic cheese spread
- dash of Worcestershire Sauce
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
METHOD:
If tasso is unavailable in your area, you may wish to substitute with
ham, bacon or heavy smoked sausage. If using fresh turnip greens,
wash them well and rinse at least twice. Peel the spine from the
leaf and chop. Boil in lightly salted water until tender. Remove,
drain and reserve one and a half cups of greens. If using frozen,
cook according to package directions, drain and set aside. In a
heavy bottom black iron skillet, melt butter over medium high heat.
Add onions, celery, bell pepper and garlic. Sauté three to
five minutes or until vegetables are wilted. Add tasso and mushrooms
and continue to cook an additional three to five minutes. Add turnip
greens and orange rind, blend well into seasoning mixture and place
all ingredients from the skillet into the bowl of a food processor
fitted with a metal blade. Process until smooth. Return the ingredients
to the skillet and combine with bechamel sauce, cheese and Worcestershire
Sauce. Stir constantly until mixture is well blended and cheese
is thoroughly melted. Season to taste using salt, pepper and Louisiana
Gold. This dip should be served hot with a basket of garlic croutons,
crackers or vegetable sticks. |
