Butter-Glazed Radishes

Butter-Glazed Radishes

This recipe comes from Molly Stevens' All About Braising, pages 73-74.

Ingredients:

2 bunches small radishes (2 to 2 1/2 dozen, or about 1 pound)
2 tbsp unsalted butter
1/3 chicken stock or water
Large pinch of sugar
Coarse salt and freshly ground black pepper

Directions:

1. Trimming and washing the radishes: Trim the radishes of their roots and pare off the greens, leaving 1/4 to 1/2 inch of the stems. (Taste a piece of the pared-off greens. If you like their peppery taste, wash them and save to add to salads; otherwise, discard them.) Soak the radishes in cold water for about 15 minutes to loosen any dirt that may be caught in the stems. (You certainly don't need to leave any of the green stems; I just think it looks nice and I enjoy the earthy taste they provide.) Drain and scrub the radishes. Cut any radishes that are more than 1 inch in diameter in half.

2. The braise: Place the radishes in a medium skillet (10-inch) that would hold them in a single layer. Add the butter, stock or water, sugar, and salt and pepper to taste. Bring to a simmer over medium heat, cover, reduce the heat, and braise at a low simmer until the radishes are easily pierced with a metal skewer, 20 to 25 minutes.

3. The finish: Remove the lid, shake the pan to roll the radishes around, and continue simmering until the liquid reduces to a glaze and coat the radishes, another 5 minutes or so. Taste a radish for salt and pepper. Serve warm.