Recipes

Cider glazed turnips with Crozier Blue and chard

Cider glazed turnips with Crozier Blue and chard

Paul Flynn's face
Paul Flynn
Sat Nov 23 2019 - 06:00
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • Knob of butter
  • 1 small turnip, peeled and diced into 1 cm pieces (you will need a good knife for this as it can be a little tricky)
  • 300ml cider
  • 1tbs demerara sugar
  • Pinch of ground allspice
  • Sprig of fresh thyme
  • 200g Crozier Blue cheese, broken into uneven chunks
  • Handful of chard (can be hard to get, use whatever greens you can find)
  • Drizzle of olive oil
  • A few drops of red or white wine vinegar
  • Salt and freshly ground black pepper

1. Preheat an oven to 180 degrees or equivalent.

2. Place the butter, cider, turnip and thyme in a frying pan. Cover and cook for 10 minutes.

3. Remove the lid, add the sugar, salt and pepper and cook the turnips gently down into a sticky glaze.

4. Dress the greens with the olive oil and vinegar. Season and alternate on top of the warm turnips, along with the Crozier Blue.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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