What do you like to do with Turnips & radishes?

I was never a big radish fan. I have tried many times over the years to get used to the fiery taste, and just could not do it. However, I have discovered that when cooked, radishes take on a sweet flavor that is quite delectable. Here is a recipe for caramelized turnips & radishes!! Delicious and easy.

Caramelized Turnips & Radishes
Adapted from Chez Panisse Vegetables by Alice Waters

1. Preheat oven to 425 F. Young, tender turnips (and radishes) only need to be rinsed & dried, older purple top turnips will need peeling. Cut turnips into quarters, radishes in half or quarters. If turnips are large, cut in half lengthwise & slice the halves into wedges.

2. Toss the cut vegetables in a bowl with a generous splash of olive oil, sprinkle with salt & pepper. Spread them out in an even layer on a baking sheet and roast for about 10 minutes, toss once and roast for 5 minutes more, then check for tenderness. Depending on the water content, they can take 15 to 30 minutes total. Vegetables are done when they are fork tender & nicely caramelized.

And don't just throw away the tops! They make another excellent side dish. Rinse, then cut up stems into 1/2-1" pieces, and saute in olive oil & garlic (or garlic scapes!) until wilted. Add your choice of seasonings, such as crushed red pepper flakes, or a sprinkle of balsamic vinegar or lemon juice.

Enjoy!

Please let me know your favorite way to prepare turnips or radishes, the more ideas, the better! Simply make a comment at the link that says "comment" below. Thanks!