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Stuffed Turnips In Cider

Stuffed Turnips in Cider recipe image
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.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 350
Dietary: Vegan
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.
Directions
  1. 1
    Preheat the broiler.
  2. 2
    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.
  3. 3
    Blanch the turnip shells in boiling salted water until slightly softened, about 2 to 3 minutes, then drain and set aside.
  4. 4
    Place the red bell pepper on aluminum foil under the broiler and roast, turning occasionally, until the skin blisters and blackens, about 15 minutes.
  5. 5
    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.
  6. 6
    Line each hollowed turnip with three strips of red pepper and season with salt and pepper.
  7. 7
    Dice any remaining pepper strips.
  8. 8
    Mince the tarragon and thyme.
  9. 9
    In a medium bowl, combine the lamb, currants, onion, herbs, cinnamon, diced pepper, egg, bread, salt, and pepper; mix well.
  10. 10
    Sauté a teaspoon of the filling in a small pan over medium-high heat to check seasoning, then adjust to taste.
  11. 11
    Fill the turnips with the stuffing, mounding it slightly at the top.
  12. 12
    Melt butter in a medium saucepan over medium-high heat.
  13. 13
    Brown the stuffed turnips on all sides in the butter, being careful as they may roll.
  14. 14
    Set the turnips upright in the pan and pour the cider around them.
  15. 15
    Add the bay leaf and bring to a boil.
  16. 16
    Reduce heat to low, cover, and simmer until the stuffing is cooked through, about 25 to 30 minutes.
  17. 17
    Remove the turnips from the pan and keep warm in a low oven (200°F (93°C)) covered with foil.
  18. 18
    Reduce the cooking liquid by one-third over medium-high heat, about 5 minutes.
  19. 19
    Whisk in the cream and cook until the sauce thickens slightly, about 2 to 3 minutes.
  20. 20
    Season the sauce with salt and pepper, then pour around the turnips and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 9g45%
Cholesterol 95mg32%
Sodium 180mg8%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 8g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/stuffed-turnips-in-cider/