Braised radishes
Got this recipe from Know Whey . We enjoyed it . It was unique, buttery and salty. loved it. Hope you all find it that way too.
Ingredients:
Raddishes
chicken stock
butter
Method:
- 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
- Uncover the pan and reduce the juices until only a glaze remains.
- Serve with a bit of the pan reduction.
4 comments:
Interesting braised radishes, looks fabulous..
looks super simple and can totally imagine the buttery-texture of it. Is that a design on the plate or some garnish that you put - the squiggles?
Simply delicious..
I've never thought to braise radishes. I like them very much and am curious about cooking them. I'll give it a try.
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