ROASTED TURNIPS AND APPLES WITH HONEY
When root vegetables are in season, take advantage of ingredients like turnips by combining them with other autumn favorites like fresh apples. I've added cider vinegar and orange blossom honey to bring even more flavor to this dish.
Provided by Michael Tusk
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a small saucepan over low heat. Quarter and slice the peeled turnips into ¼-inch slices. Place in a medium mixing bowl. Slice the scallions into 1" to 2" segments and add to the sliced turnips. Drizzle the melted butter over the turnip/scallion mixture. Season with salt and pepper, to taste. Quarter, core, peel, and cut 1 of the apples into ¼-inch to ½-inch slices. Add to the turnip mixture. Toss gently to coat. Spread the turnip mixture onto a rimmed baking sheet lined with parchment paper and place in the oven.
- After 10 minutes, toss the mixture on the tray, to promote even browning and caramelization. Return the tray to the oven on the bottom rack for an additional 10-12 minutes.
- Remove the tray from the oven. Drizzle the honey over the vegetables and return to the oven for an additional 1-2 minutes.
- Remove the tray from the oven. Drizzle the apple cider vinegar over the warm vegetables. Toss gently to coat. Mound the turnips and apples on a wide platter, and shave the remaining apple over the warm vegetables. Serve immediately.
APPLE, TURNIP AND SAGE DRESSING
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield about 8 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, melt 1/4 stick (2 tablespoons) of the butter. Add the apple wedges and onions. Season with the sugar and salt and pepper to taste. Cook over medium heat until the apples and onions become slightly tender and yielding but still hold their shape, 5 to 8 minutes. Stir in the celery and cook to soften it slightly, about 2 additional minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
- Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece. Cut into 1-inch squares and transfer them to a large bowl. Toss with the rosemary, sage and some salt and pepper. Mix to blend. Set aside.
- Heat a large skillet and add 1 tablespoon of the butter. When it melts, stir in the turnip cubes and sprinkle with the allspice. Season with salt and cook over medium heat until tender, 3 to 5 minutes.
- Combine the apple, onion and celery mixture with the cooked breakfast sausage and turnips in the bowl containing the toasted bread. Mix to blend, and add the chicken stock to moisten all of the ingredients.
- Place into a rectangular baking dish and bake until golden and cooked through, 45 to 50 minutes.
TURNIP AND APPLES
This is a great side dish for CHristmas, Thanksgiving or Easter Dinner. Even those who don't like Turnips love these. From the Best of Bridge, but tailored to how I like them.
Provided by Cathy17
Categories Vegetable
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel, dice and cook turnip.
- Drain and mash with butter.
- Peel and slice apples.
- Toss with brown sugar and cinnamon.
- Arrange turnip and apple slices in greased casserole in alternate layers beginning and ending with turnips.
- Combine crust ingredients to a crumbly texture and pat on top of casserole.
- Bake at 350°F for one hour or until heated through.
- Prep time includes peeling and cooking turnip.
CLASSIC TURNIP AND APPLE CASSEROLE
I first had this recipe at my husband's aunt's home back in 1979; got the recipe from her and have been making it to serve with turkey dinner ever since. I love the apples and turnip together! If you want to make it ahead of time, you can; just make it up to the layering stage then cover tightly and refrigerate. Put topping on, though, just before it goes into the oven.
Provided by Lennie
Categories Apple
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
- Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
- Cover with cold, lightly salted water and bring to a boil.
- Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
- Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
- Peel apples, core, and slice.
- In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
- At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
- When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
- Bake in preheated oven for one hour; serve.
Nutrition Facts : Calories 155.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.9, Sodium 59.9, Carbohydrate 27.6, Fiber 1.6, Sugar 21.2, Protein 1
APPLE TURNIP MASHED POTATOES
Flavorsome mashed potatoes cooked with turnips, apples and bacon - an impeccable side dish for fall.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In 5-quart Dutch oven, place turnips and potatoes; add enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 5 to 6 minutes or until crisp. Drain on paper towels; reserve 2 tablespoons drippings in skillet. Crumble bacon; set aside. In reserved drippings, cook apples over medium-high heat 6 minutes, stirring frequently, until tender and lightly browned.
- In large bowl, mash turnips, potatoes, apples, garlic and thyme with potato masher until blended (mixture will be chunky). Stir in buttermilk and melted butter. Season with salt and pepper. Sprinkle with bacon.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg
BRAISED TURNIP GREENS WITH TURNIPS AND APPLES
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink ham nestled among the dark greens, is especially pretty.
Provided by Andrea Albin
Categories Side Christmas Thanksgiving Dinner Apple Root Vegetable Turnip Fall Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
- Meanwhile, peel apples and cut into 1/2-inch pieces.
- Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
- Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
- What to drink:
- Lagier Meredith Mount Veeder Napa Valley Syrah '06
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