Beet, Radish, and Turnip Stir Fry

I used the Beets, Radishes, and Turnips I got from the market to make a version of the Stir Fry I mentioned earlier this week. It was colorful and enjoyable. I have found I like to steam the vegetables a little bit before letting them fry and get a little bit of color. I added them all at the same time. Next time I would put the beets in to steam for a few minutes, then the turnips, and finally the radishes. The beets were still a little hard, but the radishes just melted in your mouth. I would have liked all the veggies to have the same texture. As with all stir fries this is a great recipe to add any vegetables you have on hand, like last night I also added grated carrots. Here is the recipe for last night’s stir fry.

Beet, Radish, and Turnip Stir Fry
(revised from Stir-Fried Noodles with Eggplant and Basil – from Everyday Food Jan./Feb. 2010)


8 oz. lo mein noodles
2 T soy sauce
1 T toasted sesame oil
1 tsp light-brown sugar
4 tsp vegetable oil
2 small beets cut into 1 inch pieces
1 cup turnips cut into 1 inch pieces
1 bunch of radishes, quartered
2 small carrots, grated
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil, torn for serving

Cook noodles according to package instruction; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 tsp vegetable oil and swirl to coat skillet. Add beets, cover and steam for 3 minutes. Add turnips, cover and steam for 3 minutes. Add radishes, cover and steam for 5 minutes. Uncover and let vegetables brown, stirring occasionally for about 8 minutes.

Add additional oil carrots, scallion whites, and garlic. Cook 1 or 2 minutes.

Serve topped with scallion greens and basil.

NOTE: you could also chop up the radish greens, or any other greens you have on hand, and add them at the same step you add the carrots.

Let's start with radishes and turnips

I visited our local market this morning. I’m pleasantly surprised by the amount of fresh produce available in January.
After checking out each stand I choose a quart of turnips and some garlic from one. At another I choose radishes, brussels sprouts, and beets.
I’m excited to try the garlic. I got spoiled by the garlic from my CSA and have been sad to return to the grocery store variety. I’m just happy to have that on hand.
The Brussels sprouts and beets I will likely roast for different dinners this coming week.
The turnips and radishes are going into a stir fry. I learned a wonderful new method for cooking radishes and I want to try it with the turnips too. I recently combined the new radish method with a stir fry recipe and my husband said it was the best thing he ever ate and we should have it every week. I’ll let you know how it goes.

Radish Method – from someone in my recipe group who clipped it from the paper

1 bunch radishes, cleaned and quartered

Melt butter over med-high heat until it sizzles. Add radishes and cook until golden brown.
Cooking them this way takes away the usual bite of a radish and gives them the texture of potatoes.

Stir-Fried Noodles with Eggplant and Basil – from Everyday Food Jan./Feb. 2010
(I’ll add the radishes and turnips in with the eggplant)

8 oz. lo mein noodles
2 T soy sauce
1 T toasted sesame oil
1 tsp light-brown sugar
4 tsp vegetable oil
½ lb Japanese or other small eggplant, halved lengthwise and sliced ¼ inch thick
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil, torn for serving

Cook noodles according to package instruction; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 tsp vegetable oil and swirl to coat skillet. Add eggplant (and I’ll add radishes and turnips too!) and stir until golden, 4 minutes total. Push eggplant to side of skillet and add 1 tsp oil. Add scallion whites and garlic and stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.