Enjoy this recipe from cook, writer and AFT supporter Susie Middleton, straight from her acclaimed cookbook: Fresh from the Farm: A Year of Recipes and Stories published by Taunton Press.

Turnip, Sweet Potato & Apple Sauté

Turnips and sweet potatoes take a slow turn in the skillet in this silky sauté. Apples and onions join the sweet potatoes in countering the sharp notes of the turnips, and a drizzle of honey and cider vinegar play up all the flavors. (Choose small or baby turnips for the mildest flavor.) Serve this hearty side dish with grilled sausages and a light arugula salad on a crisp fall night, or serve it like hash with a fried egg for breakfast.

Fresh From the Farm Cover

Photograph © 2014 Alexandra Grablewski

Serves 5

 2 teaspoons honey

1 teaspoon apple cider vinegar

2 tablespoons extra-virgin olive oil, plus more as needed

2 tablespoons unsalted butter

12 ounces purple-topped turnips (about 4 small), ends trimmed but unpeeled, cut into medium (1⁄2-inch) dice (about 21⁄3 cups) 

12 ounces sweet potatoes (about 2 small), ends trimmed but unpeeled, cut into medium (1⁄2-inch)
dice (about 2 3⁄4 cups)

Kosher salt

1 Honey Crisp (or other crisp-firm) apple, peeled, cored, and cut into medium dice (about 1 1⁄2 cups)

1 large or 2 small onions, cut into medium dice (about 1 1⁄2 cups)

2 teaspoons minced fresh garlic

Freshly ground black pepper

1 tablespoon minced fresh flat-leaf parsley

2 tablespoons finely chopped toasted pecans (optional)

Directions:

1. Combine the honey and vinegar in a small bowl. Whisk well and set aside.

2. In a large nonstick skillet, heat the olive oil and 1 tablespoon butter over medium-high heat. 

3. When the butter has melted and is bubbling, add the turnips, sweet potatoes, and 1 tablespoon salt. Toss and stir well. 

4. Reduce the heat to medium, cover partially, and cook, stirring occasionally, for 12 minutes.

5. Uncover, add the remaining 1 tablespoon butter, the apples, onions, and 1/4 teaspoon salt, and continue to cook, stirring occasionally.

6. Turn the heat down slightly if necessary, and cook until turnips and sweet potatoes are nicely browned and tender and the onions are translucent, another 12 to 14 minutes. 

7. Fold in the garlic and cook until fragrant, about 1 minute. 

8. Remove the pan from the heat, taste, and season with more salt and freshly ground pepper if desired. 

9. Sprinkle the honey/vinegar mixture over the top, add the parsley, and stir.

10. Transfer to a serving platter or individual plates and garnish with the toasted pecans, if desired.