Grated Turnip, Sweet Potato and Apples

These three fruits and veggies enhance one another’s flavors, and they all like butter (who doesn't?).


Adapted from

1 medium large sweet potato
4 medium-sized turnips
2 medium apples
2 tablespoons butter
1/2 cup coarsely chopped pecans
Salt and pepper to taste

Peel the turnips and the sweet potato. Peel (if desired) and core the apples. Coarsely grate each, keeping them in separate piles. In a skillet, melt the butter over medium heat and add the sweet potatoes. Toss to coat with butter and sauté for 2 minutes. Add the turnips and toss with the sweet potatoes, sautéing for 3 minutes. Add the apples and continue sautéing until the turnips and sweet potatoes have lost their raw crunch, but are not mushy. Add salt and pepper to taste.

Serve hot with your favorite meat (or Match meat) loaf. Or serve cold as a salad, by tossing with your favorite vinegar and a little extra virgin olive oil. Chill and correct the seasonings before serving. Serves 4

Tip: Butternut Squash Puree

Don't trade this. Eat it! This pint of thick, rich, all-the-work-has-been-done-for-you goodness is a keeper! You can make so many kinds of yummy sweet or savory dishes with it, like butternut squash risotto, soup, ravioli, lasagna, muffins, pancakes, oatmeal, brownies, or cookie bars.Read more


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