Radishes probably aren’t the first vegetable you think of when planning a vegetable side dish. Most often regulated to vegetable trays or as a garnish for an entrée platter, radishes are the overlooked vegetable than many people claim to not like. I personally love the peppery bite of radishes and am quite happy to eat them with dip or even as is but this dish is a whole way to enjoy this root vegetable.
This dish from Fine Cooking is fast and is the perfect accompaniment to roasted meat or chicken. The pepperiness of the radishes is tempered by the butter and sugar and is likely to convert even the most ardent radish hater into a fan. So give these veggies a try, you won’t be disappointed.
BUTTER BRAISED RADISHES
1 3/4 pounds radishes, tops removed and reserved
1 1/2 tablespoons unsalted butter
2/3 cup low sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon sugar
- Trim the radishes and slice them crosswise into 1/3 inch thick rounds.
- Trim the stems from a small handful of the tops. Wash thoroughly, pat dry, and finely chop 2 tablespoons. Set aside.
- In a medium-sized skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes.
- Add the broth and bring to a simmer. Cover and cook until the radishes are crisp-tender, 5 to 7 minutes.
- Uncover and raise the heat to high. Add the vinegar, sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid has reduced to a glaze, 2 to 3 minutes.
- Garnish with the chopped leaves and serve.