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Simple Cider-Braised Turnips Greens and Apples Cooking Recipes

Cider-Braised Turnips Greens and Apples


Slice two grilled pork tenderloins, and arrange the slices on a heated serving platter. Ladle these turnips around the edges. Spoon a little of the apple cream sauce over the pork. Garnish the whole with more chervil.


Makes 6 servings

  • 3 tablespoons butter

  • 1/2 small onion, thinly sliced

  • 2 pounds small firm turnips greens, peeled, boiled in salted water to cover for 3 minutes, drained, and sliced

  • 1 medium-size Golden Delicious apple, peeled, cored, and finely chopped

  • 1/2 cup fresh cider

  • 1/4 cup chicken stock

  • Salt and freshly ground black pepper to taste

  • 1/4 cup cream

  • Snipped fresh chervil

  1. 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 greens are very tender, and the apple slices have fallen into a puree, 20 to 30 minutes.

  2. 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 greens very hot, with the sauce spooned over them, garnished with the chervil.

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