Gilfeather Turnip & Leeks Simmered with Vermont Apple Cider

Flavors of our Vermont Harvest!

This simple side dish uses all lovely local ingredients at their best. It is quick to put together, simple in nature, and really delicious! You can also add other fall vegetables to the mix: carrots, parsnips, perhaps a few Brussels sprouts or potatoes.

1 large leek, julienned

saute with leeks
It takes just a few moments to combine these ingredients for a flavorful side dish.

2 tbsp. olive oil

1 large Gilfeather turnip or rutabaga

½ cup apple cider

½ cup water

½ tsp. anise seeds

Salt and pepper

The prep:  Clean the leek and remove only the toughest outer leaves. Julienne or slice the leek into thin strips.

Peel the turnip and cut into large chunks. Gather the rest of your ingredients.

The cook:  In a large skillet, sauté the leeks just until they start to soften. Add the turnips, the cider, water, seeds, and salt and pepper to taste.

Bring to a boil, cover, and reduce the heat. Cook until tender, about 20 to 30 minutes, depending on how firm the turnips are.

Garnish with shavings of Parmesan.

To enhance the apple flavor: add a chopped apple along with the turnips!