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Braised Radishes, Two Ways
From Athens Locally Grown
<p>For those of us who grew up eating radishes only raw and in salads, braised radishes come as a happy surprise. Cooking changes the radishes completely, replacing their pungent flavor with a mild, turnip-like sweetness. Here are two versions: the one with chives goes well with chicken, pork, or fish. The version with cream turns a colorful bright pink. Sauteeing the radishes briefly in butter helps bring out their mellow, sweet flavor, and as a braising liquid, chicken broth was the first choice of the cooks at America’s Test Kitchen, but feel free to experiment with vegetarian options.</p>Source: based on 2 recipes in Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Serves: Serves 4.
1 T. unsalted butter
3 med. cloves garlic, minced or 1 shallot, minced
20 medium radishes (about 1 lb. after trimming), halved or quartered
1/4-1/3 cup low-sodium chicken broth
2 tsp. (version 1) finely minced fresh chives
2 T. (version 2) heavy cream
1 tsp. (version 2) finely minced fresh thyme leaves
Step by Step Instructions
- Place the butter in a large skillet over medium-high heat. When it begins to sizzle, add the shallots or garlic and cook until softened and fragrant (about 2-3 minutes for shallots or 30 seconds for garlic).
- Stir in the radishes and cook for 1 minute longer.
- Add EITHER the broth or the broth, cream, and thyme. Cover and cook, stirring once or twice, until the radishes are tender (about 10 minutes). Then remove the cover and simmer until the liquid thickens slightly (about 1 minute more).
- Season with salt and pepper to taste, and serve immediately.
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