Source: Shape

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Credit: Caitlin Bensel

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil over medium-high in a large heavy-bottomed skillet. Add half the turnips, and cook until golden on both sides and tender inside, about 4 minutes per side (turning halfway through). Transfer to a plate, and season both sides with salt and pepper. Repeat with remaining turnips. Drain excess oil.

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  • Return the skillet to low heat, and add the remaining tablespoon oil and the whole sage leaves. Cook, turning leaves until they stop sizzling. Using tongs, transfer the leaves to a paper towel-lined plate, leaving the oil in the skillet.

  • Increase the heat to medium, and add the shallot. Cook, stirring occasionally, until just starting to brown on the edges, about 3 minutes. Add the cranberries, honey, chopped sage, lemon zest, and cayenne. Season with salt. Cook, stirring, until the cranberries start to burst and the juices are thickened, about 3 minutes.

  • Serve the turnips topped with the cranberry chutney and sprinkled with the sage leaves.

Tips

Recipe by Laura Rege.

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