Gardener's Pie

Ingredients

• 1  bay leaf 
• 8 ounces black-eyed peas dried
• 1 teaspoon brown sugar 
• 0.3 cup carrots chopped
• 0.5 cup celery root peeled chopped
• 1 cup chicken stock see unsalted such as Swanson
• 1 teaspoon cider vinegar 
• 5  garlic cloves minced
• 0.5 cup gruyère cheese shredded
• 0.3 cup heavy cream 
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil divided
• 0.8 cup onion chopped
• 0.3 teaspoon salt 
• 1 cup turnip peeled chopped
• 1 pound turnip greens coarsely chopped
• 3 cups water 
• 1.5 pounds yukon gold potatoes peeled thinly sliced

Equipment

• sauce pan
• oven
• ramekin
• slotted spoon
• dutch oven

Directions

1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; cover and let stand 8 hours.
2. Drain peas.
3. Heat a large saucepan over medium-high heat.
4. Add 1 tablespoon oil; swirl.
5. Add onion, celery root, and carrot; saut 5 minutes or until onion begins to brown.
6. Add peas, 3 cups water, and bay leaf; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf.
7. Heat a large Dutch oven over medium-high heat.
8. Add remaining 1 tablespoon oil; swirl to coat.
9. Add turnip; saut 3 minutes or until edges begin to brown.
10. Add garlic; saut 1 minute. Stir in greens and 1/2 teaspoon kosher salt; saut 1 minute.
11. Add stock; stir until greens wilt. Cook 15 minutes or until greens are very tender.
12. Remove from heat; stir in sugar and vinegar.
13. Preheat oven to 35
14. Lightly coat 6 (8-ounce) ramekins with cooking spray. Using a slotted spoon, spoon peas into prepared dish. Top evenly with greens mixture.
15. Layer potatoes evenly over greens; sprinkle with 1/4 teaspoon salt and cheese.
16. Drizzle with cream.
17. Bake at 350 for 1 hour or until potatoes are tender and cheese is golden.