Sunday, June 6, 2010


Adapted from Chefs A’Field/Chef Anne Quatrano

2 T. butter
2 lbs. turnips, thinly sliced
1 large Honeycrisp (or similar) apple, peeled and thinly sliced
1 t. maple syrup
1 t. sugar
1/2 c. vegetable stock
1 t. butter
Salt and pepper to taste

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)

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