Turnips Braised in Málaga Wine

by0| PUBLISHED Feb 29, 2008 5:00 AM
Turnips Braised in Málaga Wine

(Repa v Malage)
Malaga is a sweet fortified wine from Spain with the character of sherry. For this dish, we used the Manischewitz brand.

Yield: serves 6-8


  • 2 large turnips (about 2 lbs.)
  • 1 large sweet apple, such as a gala or honey crisp
  • <sup>1</sup>⁄<sub>2</sub> cup golden raisins
  • 1 Tbsp. unsalted butter
  • <sup>1</sup>⁄<sub>2</sub> tsp. freshly grated nutmeg
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground dried ginger
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
  • 1 cup málaga or sherry
  • Kosher salt and freshly ground black pepper, to taste


  1. Trim and peel turnips and cut them into 1⁄2" cubes; transfer them to a medium saucepan.
  2. Peel and core the apple and cut it into 1⁄2" cubes. Add apples to turnips along with raisins, butter, nutmeg, ginger, and cinnamon.
  3. Add málaga or sherry, season the mixture with salt and pepper to taste, and stir to combine. Bring the turnip mixture to a boil over medium heat, reduce the heat to low, and simmer, covered, stirring occasionally, until the turnips are tender but retain their shape, about 45 minutes. Serve warm.