- Ready In:
- 45 radishes, ends trimmed (approx)
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 1 teaspoon coarse salt
- 1⁄4 teaspoon ground pepper
- Cut large radishes in half; leave small ones whole.
- In a 12 inch skillet, combine radishes, butter, sugar, vinegar, 1 tsp salt, 1/4 tsp pepper and 1 1/2 cups water.
- Bring to a boil over high heat; cook, stirring occasionally until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes.
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Oh how many holidays can I remember where there were a bowl of clean trimmed raw radishes sitting in a bowl of cold water with a salt shaker right next to it? Too many to count, lol. Everyone (including me) would eat one or two, but there would always be plenty leftover that sat in the fridge for a long time. That said, just for shidz ~n~ giggles, I looked on zaar to see if there were any radish recipes and this is one of them that caught my eye. So I gave it a whirl and made as directed. This recipe definitely takes the 'tanginess' out of the radishes and the sweet pink glaze is just wonderful (think glazed carrots with a turnip flavor and your close). I think I will do as another reviewer and next time slice them or perhaps even shred them for a slaw like side dish. The texture of the cooked radishes is softer, and the flavor more subtle than that of raw radishes. I plan on taking these to a Thanksgiving get together with friends this year. Thanks for a great twist to a normally not so humble vegetable. :)
A bit sweet, a bit sour, these radishes have a delightful flavor. Not to mention they were quick and easy to make. I would have liked a little more of a "punch", I'm wondering if a different kind of vinegar would provide that? This could just be a personal preference. All in all, a delicious (not to mention colorful and beautiful) side dish. Thank you!