Cider Braised Turnips and Apples

Crop Turnip Hakurei

3 Tbsp butter
1/2 small onion, thinly sliced
2 lbs small turnips
1 medium sized apple, peeled, cored and finely chopped
1/2 cup fresh cider
1/4 cup chicken stock
salt and pepper, to taste
1/4 cup cream

Boil turnips in salted water to cover for 3 minutes. Drain and slice.

Melt the butter in a medium size covered saucepan over medium heat. Add the onion and cook, stirring occasionally, until just wilted, about 5 minutes. Add the turnip slices and cook over medium heat, tossing for 5 minutes. Add the apples, cider and stock. Season well with salt and pepper. Cover and simmer over low heat until the turnips are very tender, and the apple slices have fallen into a purée, 20 to 30 minutes.

Stir in the cream. Stir gently to create a thick sauce of the apples and cream, without breaking up the turnips. Heat through. Serve the turnips very hot, with the sauce spooned over them.

from Vegetables on the Side by Sallie Williams