Braised Turnips and Radishes

1. 1

   Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes.

2. 2

   Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height.

3. 3

   Cover and turn heat to medium-high.

4. 4

   Simmer until vegetables are just about tender, 10 to 20 minutes.

5. 5

   Uncover and continue to cook until vegetables are shiny and glazed with their juices.

6. 6

   Add more salt if necessary and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.