Friday, November 28, 2014

Butter Braised Radishes {Putting Down Roots}

Preparing radishes this way take them from somewhat piquant to perfectly smooth. We love them prepared like this...and they were the perfect addition to my Putting Down Roots menu for Thanksgiving. I used pink radishes and some Black Spanish radishes from our High Ground Organics CSA.

  • 2 T butter
  • radishes, cleaned, greens removed, halved or quartered lengthwise (see photo above for how many I used - 5 pink and 4 black)
  • freshly ground black pepper
  • freshly ground sea salt
  • 1 T honey (I used a local honey)
  • 1/2 C water
  • 1 T fresh herbs, thinly sliced
  • olive oil

Use a pan large enough to hold the radishes without crowding. Melt the butter over medium heat, letting 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 herbs, a splash of olive oil, and a bit more salt and pepper if you wish.

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