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.
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
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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