Braised and Glazed Radishes, Turnips, or other Root Vegetables

Aya Brackett

An elegantly simple and wonderful way to prepare all kinds of vegetables. See the variations for many other ways to use the technique. Other vegetables you can use: anything hard and fibrous, really—jícama, parsnips, celery root, waxy potatoes—but not vegetables that easily become mushy, like starchy potatoes or sweet potatoes.

Makes: 4 servings
Time: 30 …

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