Best 5 Braised Turnips And Radishes Recipes

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Braised turnips and radishes, a classic dish found in many cultures, is a simple yet flavorful dish that showcases the natural sweetness of these root vegetables. Their distinct flavors and textures are brought together through a slow cooking process, resulting in a tender and comforting dish that is perfect for a cold day or a cozy dinner. Whether you prefer a savory or sweet preparation, braising these vegetables allows for endless variations of flavors and spices, making it a versatile dish that can adapt to personal preferences.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED TURNIPS AND RADISHES



Braised Turnips and Radishes image

Provided by Mark Bittman

Categories     quick, side dish

Time 20m

Yield 3 or 4 servings

Number Of Ingredients 3

1 pound (total) turnips and radishes
Salt
2 tablespoons butter or flavorful oil, like olive or peanut

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 TURNIPS



Braised Turnips image

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons butter
2 pounds baby turnips with greens, turnips quartered and greens chopped
2 pounds baby turnips with greens, turnips quartered and greens chopped
1 cup chicken stock
2 tablespoons cider vinegar
Salt and freshly ground black pepper

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 RED RADISHES



Braised Red Radishes image

Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.

Provided by Julia Moskin

Categories     easy, quick, side dish

Time 20m

Yield 10 servings

Number Of Ingredients 5

40 radishes (green tops optional)
3 tablespoons butter
2 shallots, diced
2 teaspoons fresh thyme leaves, plus more for garnish
Salt and pepper

Steps:

  • If radish tops are intact and in good condition, trim off (leaving a short length of stem attached to radish), wash and set aside. Leave small radishes whole, and cut large ones in half.
  • In a medium-size pot melt 2 tablespoons butter over medium-high heat. Add shallots and thyme, and cook, stirring, until softened, about 2 minutes. Add radishes, a sprinkling of salt and pepper and just enough water to cover radishes. Bring to a simmer, and cook until tender, 3 to 5 minutes. If using, add radish tops, and simmer 1 minute more.
  • Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about 1/3 cup. Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes. Garnish with thyme leaves, and serve.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED RADISHES



Braised Radishes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper

Steps:

  • Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

BRAISED BEEF WITH RADISH OR TURNIPS



Braised Beef With Radish or Turnips image

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

2 lbs beef
1 lb regular radishes or 1 lb turnip
1/3 cup dark soy sauce
1/4 cup chinese rice wine or 1/4 cup dry sherry
1 green onion, thinly sliced
1 tablespoon vegetable oil or 1 tablespoon peanut oil
3 slices fresh ginger
2 garlic cloves, minced
2 cups water
1 tablespoon brown sugar
salt (optional)
pepper (optional)

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

  • To remove the turnips' bitter taste, blanch them in boiling water for 2-3 minutes before cooking.
  • If you don't have white wine, you can substitute chicken broth or vegetable broth.
  • Add a tablespoon of honey or maple syrup to the glaze for a sweeter flavor.
  • If you want a thinner glaze, add a little more water or broth.
  • Serve the turnips and radishes with roasted chicken, pork, or fish.

Conclusion

Braised turnips and radishes are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a new side dish to try, give braised turnips and radishes a try. You won't be disappointed!

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