Turnips are like a vegetable version of apples but with a streak of bitter. As with other root vegetables, like potatoes and beets, their cooking time varies, due to seasonality and length of time in storage.
Recipe courtesy of Cooking Channel
Print
Total:
30 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound medium turnips (about 2 or 3)
  • 3 tablespoons unsalted butter
  • Kosher salt
  • 2 firm apples, such as Gala or Honeycrisp, cut into 1/2-inch wedges
  • 2 sprigs fresh thyme
  • 2 tablespoons apple cider vinegar
  • Freshly ground black pepper

Directions

Peel and halve the turnips from stem to root. Cut the pieces into 1/2-inch wedges so they resemble half-moons. Melt the butter in a large skillet over medium heat. Add the turnips, tossing to coat. Add 3/4 cup water, sprinkle with some salt and partially cover. Cook until the turnips are starting to become translucent and still have a bit of resistance when pierced with a knife, 10 to 12 minutes. Add the apples and thyme and cook, partially covered, until the pieces are fully tender with no resistance, 6 to 8 minutes more. Remove the lid and cook until most of the water evaporates and the glaze becomes thick, about 1 minute. Add the vinegar and toss until the turnips and apples are well coated. Remove the thyme sprigs and season with salt and pepper. Transfer to a platter and serve warm. 

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