Transform those trickier CSA veggies into a savoury-sweet dish. This recipe is adapted from Good Housekeeping and tested by veteran CSA vegetable harvester (and eater) Barb.
Honey-Glazed Radishes, Kohlrabi, and Turnips
Ingredients
- 2 tablespoons butter
- 1 large shallot finely chopped
- 3 pounds radishes, turnips, or kohlrabi trimmed and peeled (as needed) and cut into wedges
- 1/4 cups lower-sodium chicken broth
- 1 tablespoon honey
- salt to taste
- pepper to taste
- 2 tablespoons mint leaves very finely chopped
- 1 tablespoon finely chopped chives or green onions
Instructions
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In 12-inch skillet, melt margarine or butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. .
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Add radishes, turnips and/or kohlrabi; stir until well coated.
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Stir in water, broth, honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to boiling.
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Reduce heat to medium-low, cover, and cook 15 minutes.
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Uncover and cook 7 -10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally.
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A minute or two before removing the skillet from the burner, stir in the mint.
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Remove skillet from heat and stir in the chives or green onions. Transfer to serving platter and enjoy!