Braised Turnips And Radishes Food

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.

BUTTER-BRAISED RADISHES AND TURNIPS

Steps:

• Melt the butter in a sauce pan and add the radishes and turnips. Add vegetable broth to the pan until the vegetables are halfway submerged. Cover and cook over medium-high heat until the vegetables are just starting to become tender (about 15 minutes). Remove the lid and continue cooking until most of the liquid is cooked down and the vegetables become shiny and glazed.
• Meanwhile, bring a small pot of water to a boil. Add the mint leaves to the boiling water and blanch for 10 seconds. Then add them to an ice bath. Next, dab the mint leaves dry and blend them with olive oil in a food processor or with an immersion blender until the mint is finely chopped.
• Serve with the mint oil drizzled over the butter-braised radishes and turnips.

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.

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:

• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest and 1/2 teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.

BRAISED RADISHES

Steps:

• Wash and trim radishes, if large cut them in half.
• Add radishes to a deep pan, add enough water to cover them.
• Add the butter, olive oil, sugar and salt.
• Cover and bring to a boil.
• Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
• If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
• Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.