This recipe for Braised Turnips and Radishes makes a wonderful veggie side dish
1 bunch of baby turnips (I had about a dozen)
1 bunch of large radishes (preferably the long French radishes)
30g salted butter
1 medium red onion, roughly chopped
300ml vegetable stock (I use Marigold Bouillon powder)
1 Tbsp brown sugar
1/2 tsp dried thyme
Wash the vegetables well to remove all the soil (I use a potato brush). Trim the leaves. Don’t throw them away – you can sautee them with butter and garlic and eat like spinach.
If some of the turnips and radishes are larger than others, halve or quarter them so that all the pieces are roughly the same size.
Melt the butter in a heavy saucepan and gently fry the onion until it starts to soften, but do not brown it. Turn up the heat a little and add the radishes and turnips and fry until they start to colour, stirring frequently so that the onions do not burn.
Add the vegetable stock, stir in the sugar and bring to a simmer. Simmer over low heat until the vegetables are fork tender and the liquid has reduced to almost nothing – really just a sticky glaze for the vegetables.
Season with thyme and serve immediately.
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