By Mark Bittman
- Total Time
- About 20 minutes
- Rating
- 5(267)
- Notes
- Read community notes
Featured in: Cold-Proof Your Salad
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:3 or 4 servings
- 1pound (total) turnips and radishes
- Salt
- 2tablespoons butter or flavorful oil, like olive or peanut
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
37 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
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.
Step
2
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.
Ratings
5
out of 5
267
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Bernice Glenn
Daikon radish, a frequently neglected radish in the West, works even better in this recipe. Asians cook with daikon radish in many variations -- in soup with turnips simmered as above, or with stir fried daikon greens and chicken for a rice bowl topping. Flovourings include soy sauce, rice vinegar, hot pepper sauce, and chopped scallions in an as you like it combination.
runner115
This was a great way to use alot of radishes and turnips from the CSA. Used the recipe and then added greens and leftover rice; yum.
Karen L Davis
Surprisingly good. I had radishes and sweet, white turnips on hand from our CSA and didn't want them to spoil, so the recipe was a find. Left them unpeeled. Served them hot on top of garlic kale.
Moriah
I used a combination of turnips, carrots, beets, sweet potatoes, and radishes, and loved it. Great way to use a ton of veggies.
Sasha
Used Lillet and white wine for braise. Smashed a clove of garlic and put it into the liquid. Very nice.
John K
I'm going to serve them atop the greens from the radishes and turnips, sauteed with EVO and garlic. Why not use as much of the plant as possible?
Sasha
Used Lillet and white wine for braise. Smashed a clove of garlic and put it into the liquid. Very nice.
Meow!
Underwhelming. Liquid did not boil off, perhaps my pot was too small and crowded? Maybe one has to have the squishy radish and turnip gene, similar to the sushi gene, to appreciate this recipe? Although I will confess that I would eat a NYT’s radish sandwich every breakfast if feasible.
Betsy M
Easy, tasty, not all that interesting. Served with sauteed greens. I think I will roast them next time.
meg
These were great! Finished with a splash of champagne vinegar to brighten them. Would be good with some minced chives if you had them on hand.
Susan
The first time I read this I read ‘parsnip’ instead of ‘turnip’ and was excited. So I was disappointed to start dinner prep and find out it calls for a turnip. I have no turnip but I do have a parsnip. What do you think? Try it?
Rebecca Goodsell
Who knew? That cooking with radishes bleeds some of their skin color into the pan. I had red and purple radishes and pink turnips. It was beautiful
Moriah
I used a combination of turnips, carrots, beets, sweet potatoes, and radishes, and loved it. Great way to use a ton of veggies.
runner115
This was a great way to use alot of radishes and turnips from the CSA. Used the recipe and then added greens and leftover rice; yum.
Kelly
I made these and they are delicious. I filled the pan up halfway up vegetables as suggested and put the lid on, there was to much liquid when I took the lid off about 10 minutes later and finally had to drain some liquid off to let it reduce.
Bernice Glenn
Daikon radish, a frequently neglected radish in the West, works even better in this recipe. Asians cook with daikon radish in many variations -- in soup with turnips simmered as above, or with stir fried daikon greens and chicken for a rice bowl topping. Flovourings include soy sauce, rice vinegar, hot pepper sauce, and chopped scallions in an as you like it combination.
Karen
Great, easy recipe that I made with the products from my bi-weekly "farm box" from a local organic farmer. I added a squeeze of lemon juice at the end.
Karen L Davis
Surprisingly good. I had radishes and sweet, white turnips on hand from our CSA and didn't want them to spoil, so the recipe was a find. Left them unpeeled. Served them hot on top of garlic kale.
Private notes are only visible to you.
