The best part about working on a farm is the free veggies. My fridge is always stocked with green things, and that not only makes me happy, but it (and a hungry boyfriend) forces me to experiment in the kitchen. I’ve found some pretty good recipes so far, and I’m gonna share some of the highlights.
Honey Glazed Radishes and Turnips
– 2 tablespoons butter
– 1.5 lbs radishes, cut into quarters
– 1.5 lbs turnips, cut into quarters
– 1/3 cup water
– 1/4 cup vegetable (or chicken) broth
– 1-3 tablespoons honey (depends on how sweet you want it)
– 2 tablespoons finely sliced mint leaves (chocolate mint works fabulously)
– 1 tablespoon finely chopped chives (optional)
– salt and pepper to taste
– In 12-inch skillet, melt margarine or butter on medium-high. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, salt, and freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes.
– Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves and a dollop of honey. Yum!!