Glazed Turnips and Apples

These glazed turnips and apples are easy, healthy, and on the table in minutes. Made with butter and cider vinegar and thyme. It doesn’t get simpler–or better.

A white platter filled with turnip and apples segments, topped with thyme sprigs

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. Originally published December 11, 2016.Angie Zoobkoff

Glazed Turnips and Apples

  • Quick Glance
  • Quick Glance
  • 15 M
  • 25 M
  • Serves 8
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Cut the apples and turnips into wedges about 1/2 inch (1 cm) wide.

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.

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

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.

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.)


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