Braised and Glazed Radishes, Turnips, or other Root Vegetables — Mark Bittman
Makes 4 servings Time 30 minutes 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 th