#1 Honey-Glazed Radishes & Turnips
2 Tbsp. Butter
1 Large Shallot
1 1/2 lbs. Radish (trimmed & cut in half or quarters)
1 1/2 lbs. Turnips (trimmed & cut 8 wedges)
1/3 cup water
1/4 cup broth (or more water)
1-2 Tbsp. Honey
Salt & Pepper
2 Tbsp. fresh mint
1 Tbsp. finely chopped chives
In large skillet, melt butter on medium-high. Add shallot & saute. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, salt & pepper. Heat to boiling. Reduce heat to med-low; cover and cook 15 minutes. Uncover and cook for 7 to 10 more minutes longer or until vegetables are glazed & most of the liquid has evaporated, stirring occasionally. Remove from heat and stir in mint & chives.
YUM-YUM.
Thank you Good Housekeeping! And thank you Portsmouth Library for used magazines!
#2 Birthday Radish Salad
A friend of Jackie's in New York gave her this recipe. It was served at one of our CSA member's birthday party!
Chop & Mix the Following:
Radishes
Fresh Parsley
Olive Oil
Lemon Zest
Salt & Pepper
A little lemon juice too . . .
Visit the Recipes Page (Roots & Tubers) for more ways to prepare your radishes and turnips. Suddhayu made a stir-fry which included turnips and reported that they absorb the tamari well. If any of you have any other ideas to share send us an email and we'll post them. Thanks!
Subscribe to:
Post Comments (Atom)
The honey glaze turnip recipe is excellent if you add some cilantro, garlic and a big beet! Over Polenta and a bed of sauteed turnip greens is even more delightful!
ReplyDelete