Braising gives you the best of both worlds–nutty, sweet caramelization and fork tender veggies. We like Honeycrisp apples best in this recipe. They keep their shape during cooking and lend their sweetness to the turnips.

For a pop of fall flavor, garnish braised vegetables with Fried Sage Leaves and Toasted Pumpkin Seeds.

Make sure to use a great quality extra virgin olive oil. We love Colavita!

Duration: 155 minutes

Cook Time: 135 minutes

Prep Time: 2o minutes

Servings: 4 – 6


Braised Turnips, Chestnuts, and Apples:

  • 3 medium turnips, cut into wedges
  • 3 large apples, cored and cut into wedges
  • 2 red onions, julienned
  • 4 garlic cloves, minced
  • Extra virgin olive oil, such as Colavita
  • 12 ounces roasted or cooked chestnuts
  • 6 thyme sprigs
  • 1 rosemary sprig
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 2 teaspoons tomato paste
  • 1 tablespoon honey
  • Kosher salt
  • Freshly ground black pepper
  • Garnish: toasted pumpkin seeds and fried sage leaves (see note above


Braised Turnips, Chestnuts, and Apples:

1. Preheat oven to 325°F.

2. Heat a large sauté pan or Dutch oven, lightly coated with evoo over medium heat. Brown turnips, apples, and red onions in batches, for 5 to 7 minutes, until caramelized and deep brown.

3. Add garlic to the last batch, and continue cooking until soft and fragrant, about 3 to 5 minutes. Add all vegetables back to the pan, plus chestnuts, thyme, rosemary, white wine, and chicken broth.

4. Add tomato paste and honey; stir to coat all ingredients. Transfer vegetables to an ovenproof casserole dish with a tight fitting lid.

5. Cover and place in a 325°F oven. Braise for 1 hour, or until the vegetables are tender and the braising liquid has been absorbed. Uncover and return pan back to the oven for 10 minutes more.

6. Before serving, remove thyme and rosemary stems. Garnish with Fried Sage Leaves and Toasted Pumpkin Seeds.

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By Jamie Geller

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do.

As “The Bride Who Knew Nothing”, Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (The New York Times), she’s the creative force behind

Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, Brisket 101and her new family meal plan “Fresh Families” at


Originally Published nov, 18,2016