APPLE, TURNIP AND SAGE DRESSING
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield about 8 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, melt 1/4 stick (2 tablespoons) of the butter. Add the apple wedges and onions. Season with the sugar and salt and pepper to taste. Cook over medium heat until the apples and onions become slightly tender and yielding but still hold their shape, 5 to 8 minutes. Stir in the celery and cook to soften it slightly, about 2 additional minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
- Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece. Cut into 1-inch squares and transfer them to a large bowl. Toss with the rosemary, sage and some salt and pepper. Mix to blend. Set aside.
- Heat a large skillet and add 1 tablespoon of the butter. When it melts, stir in the turnip cubes and sprinkle with the allspice. Season with salt and cook over medium heat until tender, 3 to 5 minutes.
- Combine the apple, onion and celery mixture with the cooked breakfast sausage and turnips in the bowl containing the toasted bread. Mix to blend, and add the chicken stock to moisten all of the ingredients.
- Place into a rectangular baking dish and bake until golden and cooked through, 45 to 50 minutes.
CLASSIC TURNIP AND APPLE CASSEROLE
I first had this recipe at my husband's aunt's home back in 1979; got the recipe from her and have been making it to serve with turkey dinner ever since. I love the apples and turnip together! If you want to make it ahead of time, you can; just make it up to the layering stage then cover tightly and refrigerate. Put topping on, though, just before it goes into the oven.
Provided by Lennie
Categories Apple
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 155.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.9, Sodium 59.9, Carbohydrate 27.6, Fiber 1.6, Sugar 21.2, Protein 1
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS
I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
- Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams
TURNIP-APPLE-CARROT SALAD WITH EGGS
This is a very yummy veggie salad, which my sis n me came up with when having to use up some turnip and carrots. It has a sweet, earthy taste with a hint of garlic and onion. For me its the perfect autumn salad! :) I hope youll enjoy it, too!
Provided by Lalaloula
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.
- Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.
- Combine yoghurt and spices in a separate bowl and season to taste.
- When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
- Drain veggies. Add everything to the big bowl and stir to coat.
- Eat right away while still warm or let cool and serve later.
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