Turnip the Beet Bake
We love a good veggie pun here at Lester’s Farm Market! This bake incorporates our own honey, turnip, and candy cane beet with fresh honey crisp apples from Nova Scotia. A perfect Atlantic Canada mashup!
Ingredients:
3 LB Turnip, Sliced
3 Medium Candy Cane Beet, Sliced into Hearts
2 Medium Onions, Diced
2 Cloves of Garlic, Minced
1/4 Cup Olive Oil
1 TBSP Black Pepper
1 TSP Salt
1 TBSP Celery Salt
2 TBSP Honey
1/4 Cup Lemon Juice
3 Honey Crisp Apples, Sliced
1 Cup of Dried Cranberries
1/4 Cup Brown Sugar
Directions:
Preheat your oven to 350. Prepare and wash all of your vegetables.
In a small bowl, combine the olive oil, and spices.
On a baking sheet, lay the turnip, beet, garlic, onion, and olive oil mixture. Ensure your turnip and beet and well coated in the olive oil mixture.
Bake for 30 minutes, then remove from the oven. Flip the vegetables and return them to the oven for another 30 minutes.
Remove the pan from the oven. In a food processor, add the turnip and blend to desired consistency. I prefer mine a little chunky.
In a bowl, add the honey and lemon. Coat your apple slices in the mixture.
in a 10 inch pan put down a layer of turnip, then a layer of apple. Repeat the process until you have run out of apples or turnip.
Finish your dish by adding a layer of candy cane beet and cranberries.
Increase the oven heat to 375. Return your dish to the oven for 20 minutes.
Enjoy!
A closer look at the layering of the turnip and apple!
