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Braised Red Radishes

 

I made it with the long French breakfast
radishes and the first time I made it, I used the leaves as well as the recipe
indicates because they were in such good shape - and they are fantastic.
So use the leaves if you can!  Enjoy!

Braised Red Radishes

20 plump radishes, red or multicolored
1 to 2 tablespoons butter
1 shallot, diced
1 tsp chopped thyme or several pinches dried
Salt and freshly milled pepper

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub
them.  If the leaves are tender and in good condition, wash them and set aside.
Leave smaller radishes whole and halve or quarter larger ones.

Melt 2 or 3 teaspoons butter in a small saute pan.  Add the shallot and thyme and cook
for 1 minute over medium heat.  Add the radishes, a little salt and pepper, and water
just to cover.  Simmer until the radishes are tender, 3 to 5 minutes.  Add the leaves if using
and cook until they are wilted and tender, 1 minute more.  Remove the radishes to a
serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only
about 1/4 cup remains.  Pour it over the radishes and serve. 




And that's it!  When I made it I stirred the radishes around in the butter a bit after adding
them to the skillet, sauteeing them a bit before adding the water to braise them.  But
they really don't have to cook long - just a few minutes as the recipe says.  This is a
wonderful appetizer or side dish.  It both mellows and intensifies the radishes.

Shared by a Landisdale Farm customer.

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