Butter braised radishes
By Diane Morgan for Fine Cooking Magazine (Apr/May 2013 issue) – submitted by Lori, Yorkville CSA. The magazine is out of print, so we have posted the full recipe here as we are not able to link to the original.
Ingredients
- 1 ¾ lb radishes (about 2 bunches), tops removed and reserved
- 1 ½ TBS unsalted butter
- ⅔ cup lower-salt chicken or vegetable broth
- 1 TBS cider vinegar
- 1 tsp granulated sugar
- kosher salt
Instructions
- In a 10-inch 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. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes.
- Uncover, raise the heat to high, and add the vinegar, sugar, and ½ tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes.
- Garnish with the chopped leaves and serve.