Rosy radishes, braised with chicken stock and butter, are a favorite at this time of year.
The radishes are ripening, as we move into summer, and soon I'll be planting onion sets or fava beans in their space. Right now, we carry big bunches of them back to the house each day, and I am working them into just about everything.
While I like radishes in potato salad, soups, and stir fries, I most often braise them. This is something I learned from Molly Stevens, when she gave a cooking demonstration to benefit the Vermont Fresh Network. It only takes twenty minutes, and totally transforms the spicy radish to a tender, succulent globe, glazed with its own reduction.
- Clean and trim a large bunch of radishes, leaving a short bit of clean, green stem. Trim off taproot.
- Place in covered saute pan with 2 cups of chicken stock, 1/4 tsp salt and 3 T. butter
- Cover and cook on medium heat until radishes are fork-tender (about 10 minutes for fresh radishes, possibly longer for those purchased elsewhere)
- Uncover the pan and reduce the juices until only a glaze remains.
- Serve with a bit of the pan reduction, and Enjoy!