My radishes are most often relegated to salad. There's nothing wrong with that; I love fresh radishes. But I had seen a recipe for Butter-Braised Radishes that was posted in The Washington Post in 2008. I decided to give that a try with my own little twists. The braising rendered the usually piquant radishes mellow and silky.
2 T butter
1 bunch French breakfast (or any kind of) radishes, cleaned, greens removed, halved lengthwise
freshly ground black pepper
1 t raw honey
1/2 C water
Italian flat-leaf parsley
olive oil
1 bunch French breakfast (or any kind of) radishes, cleaned, greens removed, halved lengthwise
freshly ground black pepper
1 t raw honey
1/2 C water
Italian flat-leaf parsley
olive oil
Use a pan large enough to hold the radishes without crowding. Melt the butter over medium heat; let it brown slightly. Add the radishes, honey, and water. Stir to combine. Raise the heat and bring to a boil, then cover and reduce the heat to low. Cook until tender, about 20 minutes or so. Uncover, increase the heat to high and bring back to a boil. Cook for another few minutes, until almost all the liquid has evaporated. Toss with chopped parsley and a splash of olive oil.
I served these lovelies on top of mixed greens tossed with a hazelnut oil-vinaigrette.
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