Potato-Turnip Saute With Greens

• 1 pound red new potatoes
• 1 pound baby turnips, unpeeled
• 1 pound young turnip greens or other greens with their stems
• 2 tablespoons butter
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 2 tablespoons creme fraiche or sour cream
• 2 tablespoons lemon juice
• Salt and freshly ground pepper, to taste

Boil potatoes in lightly salted water until tender when pierced with a knife. Drain, and set aside. Cut large potatoes in halves or quarters; leave small ones whole. Boil turnips in lightly salted water to cover until tender when pierced with a knife. Drain, and set aside. Cut larger turnips into halves or quarters; leave small ones whole. Pick over greens, discarding any large, coarse stems or damaged leaves. Blanch leaves and stems in lightly salted water, cooking just until tender (2 to 4 minutes). Drain, and plunge into ice water to halt the cooking. Drain thoroughly, pressing out excess moisture. Chop leaves coarsely; dice stems. Set aside separately. In a small skillet over moderately low heat, melt 1 tablespoon of the butter. Add shallots and garlic, and saute until fragrant (2 to 3 minutes). Set mixture aside. At serving time, in a large skillet, warm remaining butter and olive oil over moderately high heat. Add softened shallot-garlic mixture and diced stems; saute briefly to heat through. Add potatoes and turnips; saute briefly to heat through. Add turnip greens and cook, covered, 1 minute. Stir in mustard and creme fraiche. Add lemon juice, and season with salt and pepper.
This recipe from CDKitchen for