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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A new and exciting way to get your loved ones to eat radishes. Even the pickiest eaters will enjoy radishes prepared this way. I know, I was one and I have been converted. Braising tenderizes and mellows the peppery taste of the radish. Ingredients:
2 bunches radishes, small radishes work best |
1 tablespoon butter |
1 tablespoon olive oil, extra virgin |
2 tablespoons sugar, white |
1/2 teaspoon salt, fine |
1/4 teaspoon pepper, black, freshly ground |
1 tablespoon parsley, finely chopped |
Directions:
1. Wash and trim radishes, if large cut them in half.
2. Add radishes to a deep pan, add enough water to cover them.
3. Add the butter, olive oil, sugar and salt.
4. Cover and bring to a boil.
5. Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
6. If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
7. Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.
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