Butter-glazed Radishes
From darbar 16 years ago
- 30 minutes to make
- Serves 4
Well, I have to say that I've always loved radishes, so, when I saw this recipe, I had to try it. It was unbelievably good! I ate all of it for my main course dinner tonight. Those of you with a lot more restraint might serve it as an appetizer along with something else. Read more This recipe is from the incredibly awesome book All About Braising by Molly Stevens. See less
Ingredients
- 2 bunches small radishes ( 2 dozen or about 1 lb.) shopping list
- 1-1/2 - 2 cups loosely packed spinach leaves shopping list
- 2 tbsp. unsalted butter shopping list
- 1/3 cup chicken stock (or water) shopping list
- Large pinch of sugar shopping list
- coarse salt and freshly-ground black pepper shopping list
How to make it
- Trim the radishes (stems and tails), cut any big ones in half, soak in cold water for 15 minutes or so to dislodge any dirt.
- Put the radishes in a medium skillet (10-inch) that will hold them in a single layer.
- Add the butter, stock or water, sugar, salt and pepper to taste.
- Bring to a simmer over medium heat, cover, reduce the heat, and braise at a low simmer until the radishes are easily pierced with a knife, 20 to 25 minutes.
- Remove the lid, shake the pan to roll the radishes around, and continue simmering until the liquid reduces to a glaze and coats the radishes, another 5 minutes or so. Halfway through the 5 minutes, add the spinach leaves and stir to coat them and let them wilt. Taste a radish for salt and pepper. Serve warm.
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The Rating
Reviewed by 4 people-
This takes me back to my Grandmother's sister's farm. When I would visit we'd have "fresh" fried cluck and hot braised radishes. It brings out the mellowness in the radish. I love them and will give your find a try.
helewes
in Newton loved it
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I really, really like these. I mixed icicle rads with tiny reds, I also made a hot and sweet vinegarette to drizzle....great!!
helewes
in Newton loved it
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frankieanne
in Somewhere loved it
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