RADISH TURNIP RECIPES

Name: Braised Turnips and Radishes
Total time: 20 min
Yield: 3 or 4 servings
Ingredients: 1 pound (total) turnips and radishes; Salt; 2 tablespoons butter or flavorful oil, like olive or peanut

BRAISED TURNIPS AND RADISHES RECIPE - NYT COOKING

Braised Turnips and Radishes Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 20 minutes

Yield 3 or 4 servings

Number Of Ingredients 3

Ingredients

1 pound (total) turnips and radishes
Salt
2 tablespoons butter or flavorful oil, like olive or peanut

Steps:

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.
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.

Nutrition Facts : @context http//schema.org, Calories 37, UnsaturatedFatContent 0 grams, CarbohydrateContent 8 grams, FatContent 1 gram, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 273 milligrams, SugarContent 4 grams

ROASTED TURNIPS & RADISHES WITH LEMON-GARLIC BUTTER RECIPE ...

Roasted Turnips & Radishes With Lemon-Garlic Butter Recipe ... image

Roasting radishes tames their bite and brings out their sweetness.

Provided by Janet Taylor McCracken

Categories Side Dishes

Total Time 45 minutes

Number Of Ingredients 7

Ingredients

1?¼ lb. small turnips, halved lengthwise, or 1 1/4 lb. medium turnips, peeled and cut into 1/2-inch wedges
1?¼ lb. radishes in mixed varieties, halved lengthwise
2 tbsp. olive oil
4 tbsp. butter, at room temperature
1?½ tsp. lemon zest (from 1 lemon)
1 clove garlic, grated
2 tbsp. chopped fresh curly or flat-leaf parsley

Steps:

Preheat the oven to 450°. On a large rimmed baking sheet, toss the turnips, radishes, and oil. Season with salt and pepper. Roast the vegetables, turning them halfway through cooking, until tender and browned in spots, 25 to 30 minutes.
In a large bowl, mix the butter, lemon zest, and garlic; season. Toss with the roasted vegetables and parsley; season.

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