Glazed Turnips and Apples Recipe

Glazed turnips and apples. If we asked you to close your eyes and make a wish, chances are it wouldn’t be for turnips. But that may change after you taste the buttery, thyme-infused jumble of mild root vegetables and sweet apples.

Glazed Turnips and Apples Recipe

Glazed turnips and apples. Sorta seems an unsexy, if unlikely, duo. Yet when sweet apples and earthy turnips take a quick turn in a skillet with some butter and thyme and a splash of cider vinegar, they transform into one of fall’s finest and most fetching side dishes. The turnips turn tender, the apples turn soft without collapsing into mush, and, perhaps most enticingly, all that in less than half an hour. Sufficiently simple for a weeknight yet amply elegant to hold its own at your holiday table. And lovely with roast pork, duck, or goose.–Angie Zoobkoff

Glazed Turnips and Apples Recipe

  • Quick Glance
  • 15 M
  • 25 M
  • Serves 8

Ingredients

  • 3 sweet eating apples, such as Jonagold, Cox’s Orange, or Ambrosia, unpeeled (about 22 ounces or 624 grams)
  • 1 pound (454 grams) turnips, peeled (about 3 medium turnips)
  • 2 tablespoons (1 ounce or 30 grams) unsalted butter
  • 10 fresh thyme sprigs
  • 2 to 3 tablespoons (10 to 15 ml) apple cider vinegar
  • Sea salt and freshly ground black pepper

Directions

  • 1. Cut the apples and turnips into wedges about 1/2 inch (1 cm) wide.
  • 2. Melt the butter in a large skillet over medium heat. Add the turnips and thyme and cook, stirring occasionally, until golden but not yet tender, 5 to 10 minutes. Reduce the heat to medium-low, add the apples, salt and pepper to taste, and vinegar, and gently stir the apples and turnips to coat them.
  • 3. Continue to cook, uncovered and stirring occasionally, until the apples and turnips are on the soft side of crisp tender, about 5 minutes. Season again with salt and pepper, if desired, and serve immediately.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Trisha T.

Dec 11, 2016

This glazed turnips and apples recipe is a perfectly delicious side dish for fall. The bite of the turnips pairs nicely with the sweetness of the apples and the vinegar adds a touch of acidity that rounds everything out. This dish would be a great addition to a holiday meal—it’s delicious, easy, quick, and doesn’t take up valuable oven space. I used 2 Jonagolds and 1 Pinova apple and 1 gargantuan turnip. I added 2 1/2 tablespoons vinegar. After adding the apples and cooking for 5 minutes, the turnips and apples were crisp-tender, which was perfect for me.

Testers Choice
Barb P.

Dec 11, 2016

It's nice to find a turnip recipe that doesn't involve throwing it in a stew or mashing it with potatoes. This turnips and apples dish was attractive and served as a great side dish to a dinner of roast pork. With the addition of a little vinegar and the use of a sweet apple, this becomes an attractive sweet-and-sour side dish. I used Aurora apples. I'm glad I chose a relatively sweet apple as a tart apple would not have meshed well with the cider vinegar. The preparation was simple although I prefer my turnips tender, not crunchy, and achieving that state took 20 minutes of cooking before I added the apples and the vinegar. (An alternative would be to slice the turnips into thinner wedges so that they would cook faster.)

Testers Choice
Camilla Maybee

Dec 11, 2016

So I freaking LOVE fall and everything about it, but the warm aromas of soulful comfort food on a crisp evening is easily the best thing about it. Cozying up together in a warm kitchen over supper is enough to bring joy to even the most mundane of weekdays. One of the best ways to bring color and aroma to an autumn plate is to take advantage of the season's best produce that lends itself beautifully to slow roasting and fragrant spices. This glazed turnips and apples recipe was no exception—these turnips were a nice, neutral canvas for the butter and thyme and the apples added a lovely sweetness that made the dish almost decadent. (I have a thing for baked apples in all forms, from pie to sauce.) Best part is that it's really not super labor intensive—just slice some things and toss them in a pan for a quick sauté without a ton of attention needed. I'd also wager that you could roast the apples and turnips in the oven, too, if you wanted the recipe to be completely hands off. I used Gala apples. I sliced my turnips relatively thin since they are absolutely terrible when undercooked. The apples didn't get too soft or mushy.

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