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Recipes / Braised and Glazed Radishes, Turnips, or other Root Vegetables

Braised and Glazed Radishes, Turnips, or other Root Vegetables

By Mark Bittman

Published October 10, 2019

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.

Braised and Glazed Radishes, Turnips, or other Root Vegetables - The Bittman Project
Aya Brackett
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Braised and Glazed Radishes, Turnips, or other Root Vegetables

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Makes
4 Servings 1x