In the fall and winter, I could eat rich, creamy, comforting sides like this one every day. Turnips tend to be bitter, so they really benefit from the sweetness of the apple.
Serves 4 to 6
2 pounds medium turnips (4 to 5 turnips), peeled and cut into 2-inch chunks
2 tart apples (such as Granny Smith or Pippin), peeled, cored, and cut into 2-inch chunks
2 tablespoons olive oil
4 tablespoons unsalted butter
Leaves from 3 to 4 fresh thyme sprigs (about 1 tablespoon)
Sea salt and freshly ground black pepper to taste
1. Place the turnips in a medium saucepan with 4 cups of cool water and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 20 minutes. Remove the lid, add the apples, olive oil, and 2 tablespoons of the butter and continue to simmer until all the liquid has evaporated and the turnips and apples begin to sizzle, 20 to 25 minutes.
2. Remove the pan from the heat. Add the remaining butter, thyme, salt, and pepper and mash with a hand-held potato masher. Serve warm.
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