Best 4 Braised Turnips And Radishes Recipes
In a culinary world brimming with vibrant flavors and diverse textures, braised turnips and radishes stand out as a delightful symphony of earthy sweetness and peppery zest. These humble root vegetables, often overlooked in the realm of gastronomy, undergo a magical transformation when subjected to the gentle heat of braising. Imagine tender turnips and radishes, imbued with a rich, savory broth, caramelized edges, and a heart that melts in your mouth. This article presents a delectable array of braised turnip and radish recipes, each offering a unique twist on this classic comfort food. From the classic French approach to innovative vegan variations, these recipes cater to a wide range of culinary preferences and skill levels. Prepare to embark on a culinary journey where simplicity meets sophistication, and humble ingredients are elevated to new heights of flavor.
Let's cook with our recipes!
BRAISED TURNIPS
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
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
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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 TURNIPS AND RADISHES
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 3
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, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 273 milligrams, Sugar 4 grams
BRAISED BEEF WITH RADISH OR TURNIPS
Beef is slowly braised in a rich liquid flavored with soy sauce and other seasonings in this recipe from Eastern China.This is a basic recipe for Braised Beef - feel free to add a few whole cloves of star anise or other seasonings if you have them, or to substitute 1 cup of the water with beef broth if desired.
Provided by Chef vaughn
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1632.5, Fat 164.5, SaturatedFat 67.3, Cholesterol 224.7, Sodium 1454.8, Carbohydrate 11.2, Fiber 2.2, Sugar 6.7, Protein 22.2
Tips:
- Choose the right turnips and radishes: Look for small, tender turnips and radishes with smooth skin. Avoid any that are bruised or have blemishes.
- Trim and prepare the vegetables: Trim the tops and tails of the turnips and radishes. Peel the turnips, if desired. Cut the turnips and radishes into quarters or eighths, depending on their size.
- Brown the vegetables: In a large skillet or Dutch oven over medium-high heat, brown the turnips and radishes in the olive oil until they are golden brown on all sides. This will help to develop their flavor.
- Add the aromatics: Once the vegetables are browned, add the onion, garlic, and thyme. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the broth and seasonings: Pour in the chicken broth, white wine vinegar, honey, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, or until the vegetables are tender.
- Serve: Transfer the braised turnips and radishes to a serving dish and sprinkle with fresh parsley. Serve immediately.
Conclusion:
Braised turnips and radishes are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With their vibrant colors and sweet flavor, these vegetables are sure to be a hit at your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
