Roasted Turnips And Apples Recipes

ROASTED TURNIPS AND APPLES WITH HONEY

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.

CARAMELIZED TURNIPS AND APPLES WITH THYME

Steps:

• Adjust oven rack to the center position and preheat oven to 450 degrees. Line a sheet pan with parchment.
• Add the olive oil, garlic, and thyme to a medium bowl.
• Peel and trim the turnips, and cut each into chunky wedges. Halve, core and slice the apple into wedges about the same size as the turnip wedges. Add the turnip and apple to the bowl with the oil. Add salt and pepper to taste, and toss everything together very well so the turnips and apples are evenly coated with oil and seasoning.
• Tip the turnip, apple, and any residual oil onto the sheet pan in a single layer. Roast for 25-35 minutes, or until the turnips are tender throughout, and nicely caramelized and brown. After 15 minutes, check the wedges and flip any that are already deeply brown on the bottom.
• Remove from oven and serve right away.

TURNIP AND APPLES

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.

ROASTED PARSNIPS AND APPLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

ROASTED TURNIPS AND APPLES

Steps:

• Heat the oven to 425°F. Toss the onions, turnips, and half of the oil in a large roasting pan or rimmed sheet pan season with salt and pepper. Roast until the turnips just begin to soften and the edges start to brown, about 30 minutes.Add the apples and rosemary, and toss with the vegetables. Roast until the vegetables are lightly caramelized and tender, 20 to 25 minutes more. Toss with the remaining 2 tablespoons oil before serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ROASTED TURNIPS, SWEET POTATOES, APPLES AND DRIED CRANBERRIES

Steps:

• Preheat oven to 350.
• Coat 2 quart shallow baking dish with oil.
• Combine turnips, sweet potato, apples, cranberries, brown sugar and lemon juice in the baking dish.
• Bake for 1.5 hours or until tender. Stir every 45 minutes.

CLASSIC TURNIP AND APPLE CASSEROLE

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.