Turnip Potato in Currant Wine Glaze

I have long loved my classic Currant Wine Glazed Chicken which was one of the very first recipes I created 20 some years ago. It’s reminiscent of the rich flavors of a coq au vin, tangy and sweet at the same time, and everyone I have served this dish to absolutely raves about it! It occurred to me that I should try to recreate it for my vegan guests too…and so here you have it! The turnips and potatoes lend themselves perfectly to the slow baking in the oven so that they soak up all the flavors of this wonderful sauce!

Author: Catherine Katz
Serves: 6
 
Ingredients:
  • 6 turnips, rinsed, peeled and cut in half
  • 3 russet potatoes, rinsed & scrubbed, unpeeled, cut in quarters
  • 2 yellow onions, peeled & thinly sliced
  • 4 Tbsp olive oil, extra virgin
  • 1 cup red wine
  • 1 cup water
  • ½ cup dry currants
  • 2 Tbsp capers
  • 1½ tsp dry rosemary
  • ¾ tsp salt
  • fresh sprigs of thyme (optional)

Instructions:

  1. Preheat the oven to 375°F.
  2. Heat 2 Tbsp of the olive oil in a heavy skillet that can also go in the oven and sauté the turnips and potatoes for 4-5 minutes on each side so that the outside is a little golden but the veggies are still uncooked. Set aside on a plate for later.
  3. Add the remaining olive oil and the sliced onions to the same skillet and cook for about 8-10 minutes while stirring occasionally so all the onion slices are coated with the olive oil and start to brown (not to worry, they will caramelize later in the oven).
  4. Add the wine, water, currants, capers, rosemary and salt and bring to a boil.
  5. Place the potatoes and turnips back in the skillet and spoon over with the liquid and onions.
  6. Place the skillet in the oven and bake uncovered for 30-40 minutes (stir gently once or twice), or until the sauce thickens and becomes a glaze.
  7. Top with fresh sprigs of thyme and serve hot or at room temperature.