I found this recipe on the National Post’s website (originally from The Art of Living According to Joe Beef by Fred Morin, David McMillan and Meredith Erickson.) After reading a dozen or so others, this recipe stood out as a winner. I liked that the glaze ingredients are delicious standbys in my kitchen and that the recipe uses the greens as well as the roots.
Rather than the 1lb of turnips the original recipe calls for, I used about half turnips and half kohlrabi. The results were good. I served it immediately and piping hot. I would consider trying it again with 3 tbsp of cider vinegar and 1 tbsp of maple syrup as it was a little too sweet for my taste.
It was quick to make but required nearly all of my attention, as I didn’t want the turnips to burn over medium high heat. Timing could be an issue if you were trying to cook other dishes at the same time and serve everything hot. To resolve that issue, I might try roasting the turnips in the oven instead and then adding the greens and glaze half way through. This recipe makes 4 servings.
Joe Beef's Cider Turnips (and Kohlrabi)
Ingredients
- 1/2 lb small white turnips about 6 if golf ball sized, halved lengthwise (or in quarters if they are larger)
- all smaller/greener/nicer turnip leaves from the bunch finely chopped
- 1 kohlrabi cut into 1 to 2 inch chunks to match the turnips
- 2 tbsp canola oil or other cooking oil
- 2 tbsp maple syrup
- sea salt to taste
- freshly ground pepper to taste
- 1 tbsp butter
- 1 tbsp cider vinegar
- 1 sage leaf torn (I used 1 tsp dried)
Instructions
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Heat oil in a skillet on medium high. Add turnips and kohlrabi, sprinkle with salt and pepper, and cook, stirring, 4 to 5 minutes until tender and lightly browned. (If they are a bit bigger, add about ¼ cup water and cook a little longer until water evaporates and turnips are tender.)
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Add butter, maple syrup, vinegar and sage and cook 2 to 3 minutes longer until glazed and shiny. Add a few turnip leaves if using.