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Tuesday, June 19, 2012

What's Cooking: Butter Braised Turnips & Daikon

I had been trying to figure out what to do with my harvest of mini daikon and baby turnips.  I found a few recipes but the one that caught my eye was a simple recipe for a side dish.  It entailed braising the baby root vegetables in butter and a white wine reduction.  Yummy!  The recipe turned out great.  It brought out the natural sweetness of the turnips and daikon.


Butter Braised Turnips and Daikon
Adapted from: How to Cook Everything by Mark Bittman

















2 Tbsp. butter
1 Tbsp. olive oil
1 lb. baby turnips and baby daikon, cut into bite-sized pieces
salt and pepper
1/4 c. white wine
1 Tbsp. balsamic vinegar
1 tsp. sugar
minced fresh parsley for garnish (optional)

1) Combine the butter and oil in a medium to large skillet (that can be later covered with a lid).  Turn the heat to medium.  When the butter melts, add the turnips and daikon and cook, stirring, until they are coated with butter, for 1-2 minutes.  Season with salt and pepper.

2) Add the remaining ingredients, except the garnish, stir, and cover.  Turn the heat to low and cook until the turnips and daikon are barely tender, about 5 minutes.

3) Uncover the skillet and raise the heat to medium-high.  Cook, stirring, until the vegetables are glazed and the liquid is syrupy, another few minutes.  Taste and adjust seasoning, garnish (if using) and serve.


2 comments:

Wendy said...

That dish looks really nice. I havne' really had turnips often, but braised with butter? i'd do it.

~Holly~ said...

Wendy-Mmmm....butter!! =0)