2 tablespoon butter
1 large onion, finely chopped
1.5 pounds radishes, cut into bite-sized wedges
1.5 pounds turnips, cut into bite-sized wedges
1/4 cup chicken broth
1 tablespoon honey
Salt and pepper to taste
2 tablespoon thinly sliced mint leaves
1 tablespoon finely chopped chives
In 12-inch skillet, melt butter on medium-high. Add onion and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in broth, honey, salt and 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.
Adapted from Good Housekeeping
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This recipe was most recently featured in
Boston Organics Newsletter No. 04 of 2014.