Braised and Glazed Radish p. 348


Braised and glazed radish… say that 10 times fast. For weeknight dinner, I was searching for some new vegetable to try. I was feeling experimental. So I happened upon radishes. I’m not sure if I’ve ever really had a radish. If I had it was on a salad and I had missed a piece to pick out. But I was feeling adventurous and so we wrote down what we needed from the grocery and headed out.

Once we arrived at the grocery we were unprepared to begin our radish hunt. Neither of us could think of what they looked like and it took several tours of the produce section to find them.

This is what a radish looks like. (Image: www.umassvegetable.org)

Back in the kitchen, it was smooth sailing. Wash your radishes and then cut into chunks. Which isn’t easy given their size. One cut was all that was needed for some of mine. (It was unclear to me in the book if I was to peel them or not, so I did a few and then realized it was a big pain and decided against doing the rest.)

In a pan put your radishes, some butter, and stock or water. (I used water because we have been going through stock faster than I can make it.) When it gets to a boil, cover it. Let it simmer until all the liquid is gone and the radishes are tender.

Its hard to describe the taste, other than a savory root vegetable cooked in butter. But it was good and we both ate our share. Served here with spicy broiled shrimp and roasted asparagus.

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