2 Tbsp butter or olive oil
1 pound radishes, trimmed, (can also use turnips, rutabaga, or other root veggies!)
½ cup veggie stock, white wine, or water, plus more as needed
salt and pepper
fresh lemon juice (optional)
fresh parsley, chopped, for garnish
Combine the butter or oil, radishes, and stock in a large saucepan, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the liquid bubbles gently. Cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding liquid as needed.
Uncover and raise the heat so the liquid bubbles aggressively. Cook off almost all the liquid so that the vegetable becomes glazed in the combination of butter or oil and pan juices. Taste and adjust the seasoning, and add a little lemon juice if you like. Garnish with parsley and serve.
Try with Soy Sauce and Miso! In Step 1, add 1 Tbsp soy sauce. In Step 2, as the radishes become glazed, whisk together 2 Tbsp miso (white is mildest) and 2 Tbsp stock or water. Turn the heat to low, add the miso mixture, stir, and heat very gently for a minute or so before serving. Omit the lemon juice and parsley.
Picture and recipe adapted from: https://www.markbittman.com/recipes-1/braised-and-glazed-radishes
Braised Greens & Mushroom "Meat"Balls
1 bag Braising greens
½ yellow onion, chopped
½ cup mushroom or vegetable stock
2-3 Tbsp soy sauce
1 tsp toasted sesame oil
1 Tbsp grapeseed oil or olive oil
salt and pepper to taste
sesame seeds to garnish
2 cups chopped mushrooms
1 can garbanzo beans
1 egg, whisked
¼ yellow onion
2 cloves garlic
1 tsp paprika
3 Tbsp bread crumbs
1 tsp freshly grated ginger
1 tsp red chili flakes
salt & pepper to taste
Optional: Serve alongside rice!
Preheat oven to 375 F.
Lightly sauté 2 cups chopped mushrooms, 1/4 yellow onion, and 2 cloves of garlic. 2-3 minutes.
In a food processor, add the sauteed veggies, along with the rest of the mushroom "meat"ball ingredients. Pulse just a few times until ingredients are finely chopped and mixed. (Do not over process the ingredients or else your "meat"balls will turn to goop). If you don’t have a food processor, chop ingredients on a chopping block and blend together in a mixing bowl.
Use a small spoon to form balls and place them on a parchment-lined baking sheet.
Bake for 20 minutes.
Roughly chop braising greens.
Coat pan with oil. Sauté onions for 2 minutes.
Gradually add greens, turning the leaves with tongs.
Mix together the remaining liquid ingredients and pour over the greens. Cover with a lid and braise for 20 minutes on low heat.
Top braised greens with mushroom "meat"balls and sesame seeds. Serve with rice or enjoy a carb free meal!
Recipe and image adapted from: https://www.spadeandplow.com/recipes/braising-greens