© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Baby Kato
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.
2 bunches radishes, small radishes work best
1 tablespoon butter
1 tablespoon olive oil, extra virgin
2 tablespoons sugar, white
½ teaspoon salt, fine
¼ teaspoon pepper, black, freshly ground
1 tablespoon parsley, finely chopped
Wash and trim radishes, if large cut them in half. Add radishes to a deep pan, add enough water to cover them. Add the butter, olive oil, sugar and salt. Cover and bring to a boil. Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze. Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.