Ham & Turnip Stew (turnips & greens) over Polenta - Rooting for Root Veggies!

Turnips. Love them or leave them! We pulled some over the weekend and Barry wanted me to cook the greens as well. This is what I came up with . . . and yes we loved them! (Potatoes help mellow the flavor of the turnip.)
Perhaps turnips have a special place in my palate as my dad planted them in his alfalfa fields. I'd pull them for both my mom and to sell to family and friends of my parents. My first job in retail sales!

Turnip Stew (turnips & greens) over Polenta
1 onion, diced
1 to 2 tablespoons olive oil
1 ham hock
5 to 6 sprigs thyme
1 bay leaf
4 cups+ pork stock or chicken broth
3 to 4 large handfuls of turnips greens, soaked and then washed thoroughly; tear greens from stem and cut or tear into bite size pieces
Salt and pepper to taste
2 teaspoons white vinegar
1 large turnip, washed and diced
1 russet potato, peeled and diced
1 teaspoon paprika
Prepared Polenta

1. Sauté onions in olive oil until tender.
2. Add ham hock, thyme and bay leaf.
   
3. Add stock and bring to a boil. Reduce heat, cover and cover; cook for 1 hour or until ham hock is tender and falling off the bone.
   
4. Remove bone and let cool; then remove meat from the bone.
5. Bring liquid to boil (could add more if needed); add turnip greens and season with salt and pepper to taste + add vinegar. Re-add ham pieces to pot.
   
6. Cook for 45 to 60 minutes until green are tender.
7. About half way through cooking, add diced turnips.
   
8. About 15 minutes before greens are tender, add diced potatoes and paprika. Taste and adjust seasonings to taste.
9. Serve over prepared polenta.
   

Try our Potato-Turnip Mash, too!

Recipe without photos . . .

Turnip Stew (turnips & greens) over Polenta

1 onion, diced
1 to 2 tablespoons olive oil
1 ham hock
5 to 6 sprigs thyme
1 bay leaf
4 cups+ pork stock or chicken broth
3 to 4 large handfuls of turnips greens, soaked and then washed thoroughly; tear greens from stem and cut or tear into bite size pieces
Salt and pepper to taste
2 teaspoons white vinegar
1 large turnip, washed and diced
1 russet potato, peeled and diced
1 teaspoon paprika
Prepared Polenta

1. Sauté onions in olive oil until tender.
2. Add ham hock, thyme and bay leaf.
3. Add stock and bring to a boil. Reduce heat, cover and cover; cook for 1 hour or until ham hock is tender and falling off the bone.
4. Remove bone and let cool; then remove meat from the bone.
5. Bring liquid to boil (could add more if needed); add turnip greens and season with salt and pepper to taste + add vinegar. Re-add ham pieces to pot.
6. Cook for 45 to 60 minutes until green are tender.
7. About half way through cooking, add diced turnips.
8. About 15 minutes before greens are tender, add diced potatoes and paprika. Taste and adjust seasonings to taste.
9. Serve over prepared polenta.