Glazed Turnips and Apples

Name: Glazed Turnips and Apples
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Glazed Turnips and Apples

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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.

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

164

Total Fat

9

Saturated Fat

5

Carbohydrates

21

Dietary Fiber

4

Sugar

14

Protein

1

Cholesterol

23

Sodium

521

Total: 30 min
Prep: 5 min
Cook: 25 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

164

Total Fat

9

Saturated Fat

5

Carbohydrates

21

Dietary Fiber

4

Sugar

14

Protein

1

Cholesterol

23

Sodium

521

Total: 30 min
Prep: 5 min
Cook: 25 min

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.