Turnips with Chicken in Walnut Sauce

There were turnips in our CSA box this week. I find it very satisfying to figure out new ways to eat them. Here is what I came up with tonight:

6 or 7 small turnips trimmed and cut into 2 inch pieces
Greens from turnips washed, drained and coarsely chopped
1 cup walnuts
3 tablespoons olive oil (for walnut sauce)
1/2 cup milk
1/3 cup bread crumbs
1 heaping teaspoon chopped fresh thyme (or another herb you like)
4 large chicken thighs, no bones, no skin
salt
pepper

In a bowl, mix bread crumbs olive oil and milk. Set aside

Sautee turnips with evoo until tender and slightly browned; about 15 to 20 minutes. Right before you turn off the heat, after the turnips are cooked, add the turnip greens and cover with lid. This will steam and cook the greens. Leave the lid on for at least 5 minutes.

Grill the chicken thighs and coarsely chop. Add chicken to the turnip mixture and gently stir to combine.

In a blender, add the bread crumb/milk/olive oil mixture, herbs and walnuts. Have a bit of extra milk handy in case you need to add more. Add a big pinch of salt and 5 or 6 grinds of pepper and turn blender on low. Blend for about 15 to 20 seconds. Taste for salt and consistency. This should have bits of walnuts but be mostly blended. Like the consistency of buttermilk. Add more milk if it is too thick, blending for only a couple of pulses.
Pour into a bowl and then ladle out 4 heaping tablespoons into the turnip mixture.
Serve.

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