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Chapter:Vegetable Recipes: Greens
Section:Turnip Greens
Recipe:Braised Turnips and Radishes
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Braised Turnips and Radishes
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1 pound (total) turnips and radishes
Salt
2 tablespoons flavorful oil

Peel vegetables, or not; quarter turnips if necessary to make them about
same size as radishes. Put in saucepan with pinch of salt, oil, and water
to come up about halfway to their height. Cover and turn heat to
medium-high.

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.

By Mark Bittman. From: The New York Times
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Alexey Poselenov / 123RF Stock Photo 10660922