Braised Turnips and Radishes
1 pound (total) turnips and radishesSalt
2 tablespoons flavorful oil
Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, 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.
By Mark Bittman. From: The New York Times
