Recipe

Celery, Turnip, Apple Pan Saute, with Bacon and Other Good Stuff

Photo by em-i-lis

1 tablespoon butter (salted or unsalted) Ask a question about this ingredient

1 shallot (about .1 oz), thinly sliced Ask a question about this ingredient

4 turnips (about 12 oz), trimmed, peeled, cut into ~½" thick sticks Ask a question about this ingredient

5 celery stalks (about 7 oz), trimmed, cut on the diagonal into slices similar in size to your turnips Ask a question about this ingredient

1 small Stayman Winesap apple (or other firm, tart but sweet apple), not peeled, sliced into thin moons Ask a question about this ingredient

In a 10" skillet or paella pan, cook the bacon. Remove and drain on paper towels. Reserve 1-2 tsp drippings, just enough to slick the bottom of the pan. Return pan to medium heat and add the butter.
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When melted, add the shallots, garlic and salt, and stir until everything is well combined. Keep a watch on things and lower the heat if need be; you don't want anything too brown.
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When the shallots are soft and golden, add the turnips, stirring and cooking to coat well with the butter-shallot mixture. After about 5 minutes, add the celery and a nice slosh of white wine or chicken broth. Stir well.
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When the turnips and celery are softening but still retain a crunch (a knife can't quite get through), lay the apples over the top of the veggies and sprinkle everything with the Szechuan and brown sugar. Crumble the cooked bacon and sprinkle it over the top.
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Toss everything gently and cook a few more minutes until the apples are a bit soft and the dish is warmed through. Turn out into a serving dish and grate Gruyère over the top if you wish. Serve warm.
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