Recipe of the Week
2 lbs. white turnip, peeled and diced
6 Tbsp. unsalted butter
1/4 cup red bell pepper, diced medium
1 tsp. whole grain mustard
2 Tbsp. brown sugar
1/2 tsp. kosher salt
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
1/4 tsp. dried thyme leaf
1/4 tsp. dried basil leaf
1/4 cup distilled apple cider
1/4 cup whole wheat bread crumbs
Cook turnip pieces in lightly-salted water until just tender. Drain and set aside.
Melt butter in heavy-bottomed skillet, add diced bell pepper, and sauté until the pepper is tender.
Combine mustard, brown sugar, salt, garlic powder, nutmeg, cayenne pepper, thyme, and basil with the apple cider and blend with a fork. Add this mixture to the sautéed bell pepper.
Toss mixture with the blanched turnip in an oven casserole. Sprinkle the whole wheat bread crumbs on top and bake in a 375° oven for about 20 minutes, or until the top is lightly browned and the turnip is to a desired tenderness.