These stuffed turnips offer a sophisticated twist on a humble root vegetable, transforming it into a centerpiece side dish. The earthy sweetness of the turnips pairs beautifully with the savory richness of seasoned ground lamb, currants, and aromatic herbs. Braised in dry apple cider, the turnips become tender and absorb the fruity, tangy flavors of the broth. The final touch of heavy cream creates a luxurious, velvety sauce that coats the vegetables perfectly. Ideal for holiday gatherings or special weeknight dinners, this dish balances comfort food warmth with refined flavor profiles.
Stuffed Turnips In Cider
Description
These stuffed turnips offer a sophisticated twist on a humble root vegetable, transforming it into a centerpiece side dish. The earthy sweetness of the turnips pairs beautifully with the savory richness of seasoned ground lamb, currants, and aromatic herbs. Braised in dry apple cider, the turnips become tender and absorb the fruity, tangy flavors of the broth. The final touch of heavy cream creates a luxurious, velvety sauce that coats the vegetables perfectly.Ingredients
Directions
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Preheat the broiler.
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Peel the turnips and use a melon baller or stiff vegetable peeler to hollow them out, leaving the sides and bottom approximately 3/8 inch thick.
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Blanch the turnip shells in boiling salted water until slightly softened, about 2 to 3 minutes, then drain and set aside.
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Place the red bell pepper on aluminum foil under the broiler and roast, turning occasionally, until the skin blisters and blackens, about 15 minutes.
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Wrap the pepper in foil and let it steam for 10 to 15 minutes, then peel, remove seeds and membranes, and cut into 1/2-inch wide strips.
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Line each hollowed turnip with three strips of red pepper and season with salt and pepper.
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Dice any remaining pepper strips.
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Mince the tarragon and thyme.
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In a medium bowl, combine the lamb, currants, onion, herbs, cinnamon, diced pepper, egg, bread, salt, and pepper; mix well.
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Sauté a teaspoon of the filling in a small pan over medium-high heat to check seasoning, then adjust to taste.
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Fill the turnips with the stuffing, mounding it slightly at the top.
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Melt butter in a medium saucepan over medium-high heat.
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Brown the stuffed turnips on all sides in the butter, being careful as they may roll.
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Set the turnips upright in the pan and pour the cider around them.
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Add the bay leaf and bring to a boil.
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Reduce heat to low, cover, and simmer until the stuffing is cooked through, about 25 to 30 minutes.
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Remove the turnips from the pan and keep warm in a low oven (200ðF (93ðC)) covered with foil.
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Reduce the cooking liquid by one-third over medium-high heat, about 5 minutes.
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Whisk in the cream and cook until the sauce thickens slightly, about 2 to 3 minutes.
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Season the sauce with salt and pepper, then pour around the turnips and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 35.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 52.0mg3%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 2.4g10%
- Sugars 4.5g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the cream sauce from breaking.
Substitutions: For a vegetarian version, substitute the lamb with a mixture of lentils, mushrooms, and walnuts. You can also use vegetable broth instead of cider if alcohol is a concern, though the flavor will be less complex.
Tips: The reserved turnip pulp can be added to soups or salads to reduce waste. If you plan to serve this over rice, increase the cream to 1 cup to ensure there is enough sauce to moisten the grains.
Wine Pairing: A medium-bodied red wine like Caymus Cabernet Sauvignon pairs well with the rich lamb and earthy turnips.
