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.
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
- 15 M
- 25 M
- Serves 8
- 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
- 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.