Tuesday, July 14, 2009

Radishes Braised in Butter

Cooking radishes? Yep, it's actually the only way I will be charmed by their Easter basket colored selves into eating them.

Tender, a bit sweet, a bit tangy, still got some bite to them. Plus, they are still so colorful!
1 bunch of radishes, sliced 1/2 inch thick and greens removed (but saved for cooking up another time)
1 small fresh red onion (with green stems still attached, though you won't use them for this) or 1/2 small red onion sliced into rings
1 tbsp butter

pinch of sugar
1/3 cup water or chicken stock
salt and pepper


Melt the butter in a pan that is large enough to place all the radishes without overlapping. When it begins to brown, add the onion and sautee for three minutes till soft. Then add the radishes, sugar, water and a shake of salt and pepper and turn heat to high. Bring to a boil, then cover and reduce heat to a simmer. Cook until the radishes are tender, about 15-20 minutes. Uncover, turn up to high in order to bring it back up to a boil and evaporate off most of the water. If you like, allow radishes to brown a bit once the water has evaporated.

The freshly harvested red onions tend to have a milder taste to them then a regular cured one.

All from the Friday Harbor Farmer's Market.

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