Braised Turnips and Griddled Sausages
Turnips often get a bad rep for being bitter. Slow cooking them with some mustard and apple cider coaxes out their natural sugars and results in a sweet and tangy side dish that perfectly pairs with the flavor of pork and fresh greens.
Ingredients
1 onion, sliced thinly
5 turnips or rutabaga, any variety, cut into chunks
2 tbsp dijon mustard
1 cup apple cider
2 cups water or stock
2 tbsp vinegar, any type except balsamic
4 sausages
1 bag spinach
Method
- In a soup pot, heat a knob of butter or glug of olive oil and sweat the onion with a big pinch of salt until soft
- Add the turnips, mustard, and apple cider and toss to coat
- Bring to a boil then reduce the cider by half then add the stock and return to a boil
- Reduce to a simmer and then cook, covered over low heat, until the turnips are fully tender and starting to break apart (about 15-20 minutes)
- Taste and add the vinegar to the turnips if they need a bit of tang
- In a frying pan, roast the sausages over medium heat until cooked through and golden brown
- Dress the spinach with a big glug of olive oil, pinch of salt, and black pepper
- To serve divvy the braised turnips between plates, top with a sausage, and a big handful of spinach
