Buttery Braised Radishes
SERVES 4 TO 6
5 tablespoons unsalted butter
3 bunches radishes with tops (see instructions below)
1 bunch scallions, cut into 1/2-inch lengths (about 1 1/2 cups)
1 cup low-sodium chicken broth or water
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 tablespoon red wine vinegar
2 tablespoons chopped fresh mint leaves
When you are shopping, try to buy radishes •with the tops still attached.
Most people don't think of eating the tops,
but they have a nice peppery flavor and cook in no time at all.
Wash the radishes and tops well
and trim all but about 1/2 inch of the tops from the bulbs.
If you're using the larger globe radishes, halve them.
If you can find small, slender breakfast radishes, you can braise them whole,
but buy an extra bunch since they're smaller.
HEAT A LARGE SKILLET over medium heat.
Add 3 tablespoons of the butter and when it melts,
add the radishes and scallions and toss to coat in the butter.
Add the broth and sugar and season with salt and pepper.
Scatter the radish tops over the mixture
and dot with the remaining 2 tablespoons butter.
Bring to a simmer, cover, and cook until radishes and tops are tender
but still firm, about 10 minutes.
You should still feel some resistance when you poke them with a fork.
Uncover, and use tongs to remove the tops to a serving plate.
Add the vinegar to the skillet and bring to a boil.
Cook, tossing frequently, until the sauce is reduced to a glaze, about 1 minute.
Sprinkle with the mint, stir, and serve on the bed of radish greens.
SPRING 29