Roasted Turnips And Apples With Honey Recipes

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a small saucepan over low heat. Quarter and slice the peeled turnips into ¼-inch slices. Place in a medium mixing bowl. Slice the scallions into 1" to 2" segments and add to the sliced turnips. Drizzle the melted butter over the turnip/scallion mixture. Season with salt and pepper, to taste. Quarter, core, peel, and cut 1 of the apples into ¼-inch to ½-inch slices. Add to the turnip mixture. Toss gently to coat. Spread the turnip mixture onto a rimmed baking sheet lined with parchment paper and place in the oven.
• After 10 minutes, toss the mixture on the tray, to promote even browning and caramelization. Return the tray to the oven on the bottom rack for an additional 10-12 minutes.
• Remove the tray from the oven. Drizzle the honey over the vegetables and return to the oven for an additional 1-2 minutes.
• Remove the tray from the oven. Drizzle the apple cider vinegar over the warm vegetables. Toss gently to coat. Mound the turnips and apples on a wide platter, and shave the remaining apple over the warm vegetables. Serve immediately.

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
• Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
• Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

Steps:

• Peel, dice and cook turnip.
• Drain and mash with butter.
• Peel and slice apples.
• Toss with brown sugar and cinnamon.
• Arrange turnip and apple slices in greased casserole in alternate layers beginning and ending with turnips.
• Combine crust ingredients to a crumbly texture and pat on top of casserole.
• Bake at 350°F for one hour or until heated through.
• Prep time includes peeling and cooking turnip.

Steps:

• Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
• Meanwhile, peel apples and cut into 1/2-inch pieces.
• Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
• Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
• What to drink:
• Lagier Meredith Mount Veeder Napa Valley Syrah '06

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Steps:

• Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
• Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
• Cover with cold, lightly salted water and bring to a boil.
• Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
• Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
• Peel apples, core, and slice.
• In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
• At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
• When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
• Bake in preheated oven for one hour; serve.

Steps:

• Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
• In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
• Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
• Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
• Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
• Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture.
• Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
• Bake in the preheated oven until cooked through and bubbling, about 1 hour.