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
Ingredients:
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
To Make:
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
Braised Turnips and Apples Recipe
This braised turnips and apples recipe combines sage and bacon for a hearty and delicious side dish that is perfect for Thanksgiving.
Ingredients
- 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
Instructions
- 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.
Notes
For a vegetarian version, skip the bacon
Thank you for sharing this recipe – I want to include more root vegetables in our winter diet (and hope to add them to my garden for 2016!). The few turnip recipes I have tried weren’t very inspiring, but this sounds like a great one for the family.
I hope they like it! My kids were not totally convinced, but I used some very large, strong-tasting turnips. Try for smaller ones!
Good to know, thanks Teri.
I will have to try your turnip recipe. Have you ever considered making turnip kraut? We love it. If you search my blog with “turnip” you will find the recipe. It’s good stuff!
I have made it before, but it didn’t go over as well as plain old sauerkraut! But I do like adding turnips to mashes and roasted root vegetable dishes!
OMG this recipe sounds amazing!! I cannot wait to try this ASAP!! I love rustic recipes like this…..I’ll let ya know how it turns out 😉
(P.S LOVE your blog!!)
Erin~
I love this kind of recipe too! So simple, but so tasty. Thank you for reading!!