Serves: 4 as a side dish
1 large yellow onion, thinly sliced
2 pounds of baby turnips and radishes, leaves trimmed and reserved for another use, with about 1 inch of green stems left at the top. Use a variety of heirlooms including Japanese turnips and French breakfast radishes
2-4 tablespoons toasted sesame oil
3 tablespoons coconut oil
3-5 tablespoons coconut or palm sugar
½ teaspoon sea salt
1. Fill a large pot with water and set over high heat and bring to a boil.
2. Clean turnips and radishes, and halve or quarter so that they are all a uniform size.
3. Place roots in a colander or steamer basket inside the pot and steam until the vegetables are fork tender.
4. Meanwhile, heat coconut oil over medium low heat in a large sauté pan. Add onions and slowly cook over low until they turn translucent.
5. Once the vegetables are steamed and the onion is translucent, add veggies to the onions with 1-2 tablespoons of sesame oil, enough to coat the veggies, and a few tablespoons of coconut sugar. Stir to coat, then cover the pan with a lid and cook until the roots are completely glazed, 10-20 minutes depending on the size of your veggies and your pot. You may have to lift the lid several times to give the veggies a stir. If you like things a bit sweeter, you can add more sugar.
6. Once veggies are completely glazed, remove from heat. Season with salt. Drizzle with toasted sesame oil to serve.
+ Good for weight loss
+ Cancer protection
+ Good source of fiber
+ High in antioxidants
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Roxxe NYC Photography.
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved