Two storage crops that we have an abundance of this year are turnips and apples. Turnips did remarkably well in the garden (and of course, I over-planted), so we have a large bed of turnips in the ground and ready for harvest! We also have 8 or so bushels of apples from local orchards sitting in the root cellar for winter eating.
A few years ago, for Thanksgiving, I made this dish, adapted from this recipe at Finecooking.com. It was a delicious and hearty side dish that balances the zing of cider vinegar and the earthiness of turnips, with the sweetness of apples and locally pressed sorghum molasses. I plan to make it again this week, along with my winter squash cheesecake.
Braised Turnips and Apples with Bacon
4-5 slices bacon
10 small turnips, peeled and cut into 1″ cubes
5 small apples, peeled and cut into 1″ cubes
2 tbsp butter
1/4 cup apple cider vinegar
1 1/2 cup water
1/8 cup sorghum (you may substitute maple syrup, molasses, or honey)
1 tsp sage
1/4 tsp salt
pepper to taste
Cook bacon over medium heat until brown and crisp. Set bacon to side to cool, and then crumble into small pieces.
In a heavy saucepan, melt butter and lightly stir turnips until coated. Add cider vinegar, water, and sorghum, stir to combine, and then cover and bring to a boil. Lower heat to simmer turnips for 8-10 minutes, or until they are soft enough that you can insert a knife.
Add apples, sage, and salt and stir to combine. Let dish simmer for another 5 minutes, until the apples are soft.
Stir in bacon crumbles and adjust seasonings as necessary. Serve warm.
Makes 6-8 servings
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