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Braised Turnips, Chestnuts, and Apples

Braised Turnips, Chestnuts, and Apples

Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
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Servings

4 Servings

Ingredients

  • 3 medium turnips cut into wedges
  • 3 large apples cored and cut into wedges
  • 2 red onions julienned
  • 4 garlic cloves minced
  • Extra virgin olive oil such as Colavita   
  • 12 ounces roasted or cooked chestnuts
  • 6 thyme sprigs
  • 1 rosemary sprig
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 2 teaspoons tomato paste
  • 1 tablespoon honey
  • Kosher salt
  • Freshly ground black pepper
  • Garnish: toasted pumpkin seeds and fried sage leaves see note above

Instructions

  • Braised Turnips, Chestnuts, and Apples:
  • Preheat oven to 325°F.
  • Heat a large sauté pan or Dutch oven, lightly coated with evoo over medium heat. Brown turnips, apples, and red onions in batches, for 5 to 7 minutes, until caramelized and deep brown.
  • Add garlic to the last batch, and continue cooking until soft and fragrant, about 3 to 5 minutes. Add all vegetables back to the pan, plus chestnuts, thyme, rosemary, white wine, and chicken broth.
  • Add tomato paste and honey; stir to coat all ingredients. Transfer vegetables to an ovenproof casserole dish with a tight fitting lid.
  • Cover and place in a 325°F oven. Braise for 1 hour, or until the vegetables are tender and the braising liquid has been absorbed. Uncover and return pan back to the oven for 10 minutes more.
  • Before serving, remove thyme and rosemary stems. Garnish with Fried Sage Leaves and Toasted Pumpkin Seeds.
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