Caramlized Apples And Turnips Food

CARAMELIZED TURNIP AND APPLE SOUP WITH TARRAGON SOUR CREAM

Steps:

• In a heavy stock pot over low heat, slowly cook the onion, turnips and apples in the olive oil, until they are soft and browned, stirring occasionally, about 35 to 45 minutes.
• Add the thyme and enough water (or stock) to cover the vegetables just barely.
• Simmer covered over low heat for about 1 hour.
• If the soup is too thick you can add a little more water or stock.
• Let the soup cool a little, thenpuree in a blender or food processor.
• Reheat, adding salt and pepper to taste.
• In a small bowl, combine the sour cream, tarragon and lemon zest.
• Serve the hot soup garnished with the sour cream mixture and thyme sprigs.

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.

FARRO WITH CARAMELIZED VEGGIES AND APPLES

Steps:

• Bring a medium pot of salted water to a boil. Add the farro and cook, stirring occasionally, until al dente, about 25 minutes; drain.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Reduce the heat to medium, add the onion and a pinch of salt and cook, stirring often, until soft and pale golden, about 15 minutes. Increase the heat to medium-high and add the butter. When melted, add the turnip, greens and apple and cook, stirring, until everything is tender and golden brown in spots, 10 to 12 minutes more. Add the farro and crushed red pepper to the skillet and stir to combine. Season with salt and serve warm.

EASY CARAMELIZED TURNIPS

Steps:

• Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.

CARAMELIZED APPLES

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.

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.

CARAMELIZED TURNIPS

Steps:

• Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

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.

CARAMELIZED TURNIPS AND SHALLOTS

Steps:

• Preheat oven to 400 degrees. Put turnips, shallots, and oil on a rimmed baking sheet. Season with salt and pepper; toss. Spread in a single layer. Roast until tender and golden brown, about 35 minutes.
• Put vinegar, bay leaves, and thyme in a small saucepan. Bring to a simmer; cook until reduced by about half, about 10 minutes. Add sugar and 1/2 teaspoon salt; stir to dissolve. Add butter, and cook over medium heat until reduced to a syrupy glaze, about 10 minutes. Discard thyme. Pour over roasted vegetables; toss to coat. Serve immediately.

CARAMELIZED TURNIPS

Steps:

• In 12-inch skillet, place turnips in single layer. Add enough water to cover two thirds of turnips (to a depth of about 1/2 inch). Add butter, sugar, salt and pepper. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• Increase heat to medium-high. Cook uncovered 30 to 32 minutes or until water is evaporated and turnips are browned. Add 2 tablespoons water, stirring to loosen particles from bottom of skillet. Cook 1 minute longer or until turnips are glazed.

CARAMLIZED APPLES AND TURNIPS

Steps:

• Heat 2 tablespoons of butter in a large skillet until very hot. Add the turnips and apples and cook until golden, tossing to brown on all sides. Add maple syrup, stir quickly and sprinkle with sugar. Add the stock and simmer for five minutes, covered. Stir in remaining teaspoon of butter and season with salt and pepper. Serve immediately garnished with a fresh herb sprig.
• (serves 2-3 as a side dish).