Braised Red Radishes

Ingredients:

20 medium radishes, leaves, stems, and rootlets removed
(about 1 pound when trimmed)
1 Tablespoon unsalted butter
1 medium shallot, minced
½ cup chicken or vegetable stock
1 tablespoon honey
1 tablespoon minced fresh parsley leaves

The flavor or cooked radishes is delicious. When braised, the white flesh turns light pink and the sharpness fades. What?s left is pure radish flavor. This recipe is unexpectedly good.
Serves four as a side dish

Directions

1. Unless very small, halves the radishes length-wise from stem to root end.
2. Melt and butter in a large sauté pan.
3. Add the shallot and sauté over medium heat until softened, about 2 minutes.
4. Add the radishes and stir-cook until well coated with butter, about 1 minute.
5. Add the stock and honey, cover, and cook until the radishes are tender but not soft, about 10 minutes.
6. Remove the cover, season with salt to taste, and simmer to allow any juices in the pan to reduce to a glaze, about 1 minute.
7. Garnish with the parsley and serve immediately.

Source: "The Self-Healing cookbook" by Kristina Turner.

 

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