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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.

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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


  1. 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
  2. Add the turnips, mustard, and apple cider and toss to coat
  3. Bring to a boil then reduce the cider by half then add the stock and return to a boil
  4. 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)
  5. Taste and add the vinegar to the turnips if they need a bit of tang
  6. In a frying pan, roast the sausages over medium heat until cooked through and golden brown
  7. Dress the spinach with a big glug of olive oil, pinch of salt, and black pepper
  8. To serve divvy the braised turnips between plates, top with a sausage, and a big handful of spinach