Need a fancy dish for your special someone? Try these red wine braised turnips and radishes! Black radish brings slightly spicy flavor while the yellow turnip is on the sweeter side; put it together with a delicious spiced red wine sauce and you have yourself a recipe for a romantic dinner. This method of braising is also perfect for cooking potatoes, root vegetables, and other cruciferous vegetables, so try it out with whatever is available to you!
Red Wine Braised Black and Yellow Turnips [Vegan, Gluten-Free]
- 6 black radishes
- 5 cloves
- 4 yellow turnips
- 4 sage leaves
- 3 carrots, chopped
- 2 leeks, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Tamari, to taste
- Red wine, to taste
- Pepper, as needed
- Sunflower oil, as needed
- Wash the turnips under cold water. Remove the ends and peel off any damaged parts, then quarter the turnips.
- Grease a frying pan with oil and heat over medium heat. Add the turnips, a sprinkle of salt, and cook for a few minutes, stirring to ensure even cooking.
- Add olive oil, carrot, leek, sage, thyme, and rosemary to the pan. When they begin to take on color, add tamari and a good glug of red wine. Cover and cook on low heat for a few minutes.
- Preheat oven to 390°F. Grease a baking dish that is small enough so all the vegetables will be close to one another while cooking. Add vegetables, then add cloves and pepper. Cover the pan with aluminum foil and bake for 20 minutes.
- After that, remove the foil, lower temperature to 335°F, and add more red wine. Roast until the vegetables are tender and the liquid has thickened, between 40 and 60 minutes.