Braised Turnips And Radishes Recipes

BRAISED TURNIPS AND RADISHES

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.

BRAISED BEEF WITH RADISH OR TURNIPS

Steps:

• Cut the beef into cubes about 1 - 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice).
• Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside.
• Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 - 5 minutes to brown the beef, turning it over at least once.
• Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point).
• Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired.

RECIPE FOR BRAISED BABY TURNIPS AND GREENS WITH TURMERIC, GARLIC, AND LIME JUICE

Steps:

• Bring water and a pinch of salt to a boil in a saucepan. Add whole turnips and simmer until cooked two-thirds of the way, about 5-10 minutes. Drain water. When turnips are cool enough to handle, slice them into half-inch wedges. If they are baby white-skinned turnips, the skins should be thin, and there will be no need to peel. If the skins have a purple tinge, peel them before slicing. Set aside until needed.
• Remove kale or other greens from stems. Chop, and plunge into a bowl filled with cold water. Swish the greens around with your fingers to remove any dirt, and set aside until needed.
• Follow the same preparation with the leeks. Slice leeks into 6 inch lengths, and then in half lengthwise. Slice each half lengthwise again. Chop into half-inch pieces. Plunge into a bowl of cold water and swish around with your fingers. Set aside until needed.
• Heat oil in a large skillet on medium heat. Add garlic and sauté until just starting to brown. Add turmeric and optional asafetida directly to the oil, and stir to release their aromas. Add leeks by removing them from the water with your hands and transferring to the skillet. The water will cause the oil in the skillet to sizzle, so be a little careful. I use this method because the bit of water kickstarts the cooking process, and any dirt on the leeks will have settled to the bottom of the bowl and remains there. It is the quickest way I have found to wash, and cook vegetables. Sauté leeks until golden brown.
• Add the prepared turnips and kale, along with a couple tablespoons of water. Stir well and cover the skillet. Braise the vegetables for about 3 minutes and stir. Cook for 3 more minutes and test for doneness. Taste, and add more salt if needed.
• Transfer vegetables to a serving dish and sprinkle with fresh lime juice.

FIVE-MINUTE TURNIP & RADISH GREENS SAUTé

Steps:

• Chop the greens off of your bunch of radishes and your bunch of turnips.
• Chop up your greens and wash them well. Rinse and repeat until they're squeaky clean.
• Drizzle the olive oil in a medium-sized pan and place over medium-low heat. Add the garlic and let the garlic cook for about 1 minute.
• Add your heaping mound of greens to the pan and toss gently with tongs to coat in the olive oil and garlic.
• Season with crushed red pepper flakes, apple cider vinegar, honey, and salt and pepper.
• Occasionally toss as the leaves cook down. When finished cooking down, remove from heat and serve immediately.

BRAISED TURNIPS

Steps:

• Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

BRAISED RADISHES

Steps:

• Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.