Cider Glazed Turnips and Apples

INGREDIENTS:

METHOD:

Heat a large sauté pan with a tight fitting lid over high heat. Fill it with water just enough to cover the turnips and bring to a boil. Add the turnips and cook just until they lose their raw edge. A knife should be able pierce the side but not go all the way in. Drain the turnips and toss with a little butter, tossing to coat.

Lower the heat to medium-low. Add enough butter to the pan to coat the bottom, and when it has stopped bubbling, add the onions, tossing to coat. Cook just until they turn clear, then add the turnips and apples. Toss to coat, adding more butter if the pan is dry. Sauté until the sides of the apples and turnips are golden and lightly caramelized.

Add the vinegar and toss to coat. Cook until the vinegar has reduced completely. Add the thyme and cider and heat until gently boiling. Place the lid on the pan and cook. As soon as the turnips are tender. Remove the lid and raise the heat. Cook to reduce the cider by 90%. Add 1-2 tablespoons butter cut into ¼-inch cubes and swirl the pan, melting the butter to form a sauce. Be careful not to overheat the butter or it will “break” and be oily instead of a rich buttery sauce. Season gently with salt and pepper and serve.

Chef’s Notes: If you wish to use the turnip greens, remove the thicker stems and chop the greens fairly small. Wash well and reserve. Just before adding the vinegar, make a well in the center of the pan and sauté the greens until wilted. Toss to combine with the rest of the ingredients, then proceed from there. You might wish to add a little more vinegar, cider, and butter to make up for the addition of the greens.

Serves: 4

Source: Chef Andrew E Cohen