Radishes kind of bemuse me, I’ll admit. They show up on my salad and I’ll eat them. Occasionally they’re made into pickles and served with an Asian meal. I’ll eat those, too. But when the turn up on a veggie platter, I’ll ignore them and head straight for the broccoli. Every once in awhile I’ll buy a bunch of radishes thinking I’ll add them to a salad or maybe use them in a quick pickle. I don’t want to admit how many times that same bunch gets thrown away… That’s why, when I saw Laura Calder of French Food at Home make butter braised radishes, I was intrigued. Imagine, you can cook radishes!
I only caught the tail end of the segment on butter braised radishes, and it seemed pretty straight forward: radishes, some broth, butter and sugar. I used this recipe from Fine Cooking to fill in the missing bits. I liked the tang from the vinegar in their version.
Now, I have to tell you, the rest of my family was just as indifferent to butter braised radishes as they are to the raw version, but I enjoyed them. The sharpness of the radishes really mellows out when cooked. I enjoyed their sweet and sour flavor that night with chicken and again the next day on a salad. There’s one bunch of radishes that didn’t get thrown away!
The recipe has been calibrated for a small bunch of radishes, about a cup when sliced. It would be easy to adjust the ingredients for more servings. I think this would be a nice dish to take to a potluck. The color of the cooked radishes will catch everyone’s attention and the flavor will win many people over.
- 1 cup sliced radishes
- 2 teaspoons butter or vegan spread
- ¼ cup water or broth
- ½ teaspoon cider vinegar, more or less
- ½ teaspoon sugar, more or less
- pinch salt
- Melt the butter in a small skillet over medium heat and saute the radishes until they begin to soften and turn translucent.
- Add the water, vinegar, sugar and salt.
- Simmer until the radishes are tender.
- Increase the heat to reduce the liquid to a glaze.
What’s your opinion of radishes? Love ’em or leave ’em? Have you ever tried cooking them?