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Cider-Glazed Turnips & Apples with Sage & Bacon

Scott Phillips

Servings: four to six.

Braising turnips transforms them into translucent, buttery, tender morsels. I prefer small turnips, but if all you can find are large ones, be sure to peel them thickly (I use a paring knife) or the turnip will be tough and taste bitter. This dish is a perfect accompaniment to roast lamb or pork.


  • 1-1/2 lb. small purple-top or white turnips (about 9 small)
  • 4 slices bacon, cut into 1/2-inch pieces
  • 2 Tbs. unsalted butter
  • 1 cup apple cider
  • 2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1 large firm, sweet apple such as Pink Lady or Braeburn
  • 2 tsp. chopped fresh sage

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 190
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 20
  • Sodium (mg): 760
  • Carbohydrates (g): 18
  • Fiber (g): 3
  • Protein (g): 2


  • Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point.
  • Put the bacon pieces in a large skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it’s melted, add the turnips, apple  cider, sugar, and 1-1/2 tsp. salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the turnips are just tender but not soft (a pairing knife should enter a turnip with just a little resistance), 8  to 10 minutes. Meanwhile, peel and core the apple and cut it into 1/2-inch slices.
  • Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1  to 2  minutes.) Toss in the cooked bacon and season to taste with black pepper and more salt if necessary.


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Reviews (2 reviews)

  • OrganicGirl98 | 10/12/2009

    This was really quite easy and tasted great. The recipe mellowed some of the turnip-y taste of the turnips and wasn't too sweet. I substituted turkey bacon and it was very flavorful. Will definitely make again, as I usually get loads of turnips in the autumn from my CSA.

  • DrKoob | 11/11/2008

    Excellent vegetable side dish. Made it to accompany a turkey breast we had roasted. Only used two turnips for two of us and we had plenty. Still used one apple.

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