Braised Turnips and Radishes
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound (total) turnips and radishes
- Salt
- 2tablespoons butter or flavorful oil, like olive or peanut
Nutritional analysis per serving (4 servings)
37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
- Step 2
Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.
Private Notes
Comments
Daikon radish, a frequently neglected radish in the West, works even better in this recipe. Asians cook with daikon radish in many variations -- in soup with turnips simmered as above, or with stir fried daikon greens and chicken for a rice bowl topping. Flovourings include soy sauce, rice vinegar, hot pepper sauce, and chopped scallions in an as you like it combination.
This was a great way to use alot of radishes and turnips from the CSA. Used the recipe and then added greens and leftover rice; yum.
Used Lillet and white wine for braise. Smashed a clove of garlic and put it into the liquid. Very nice.
This recipe made me fall in love with radishes and turnips after feeling put off them from getting so many in my CSA. Couldn’t have been easier. I used olive oil but they still came out tasting buttery. I did find there was too much water, but I think the reasons for that could be pot size (I used a Dutch oven) and that I quartered all of the radishes and veggies. I had to cook it longer to cook away the extra liquid, which meant the turnips in particular overcooked and broke down a bit. I might keep everything whole next time with the same amount of water or reduce the water by half if I quarter them again.
This was a very easy way to use all my CSA root vegetables (I used beets, turnips, radishes, and carrots). Next time I would probably be more creative with seasoning.
I'm going to serve them atop the greens from the radishes and turnips, sauteed with EVO and garlic. Why not use as much of the plant as possible?
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