Recipe by 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.
Top Review by choco chip
I didn't completely cover the radishes with water and I still had more liquid than glaze. So when the radishes were done, I removed them from the sauce and cooked it down, trying to get a glaze. I still didn't really get a glaze but I poured it over the radishes anyway. The flavor was good. I thought they tasted like a cross between cauliflower and turnips.
- 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 See How It's Made
- 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.