There were a lot of radishes, and as I was cleaning them I discovered that I had ABSOLUTELY NO IDEA what to do with all that bounty (abundance is more complicated than scarcity sometimes). So I turned to Bittman, who is my go to guy these days for those WTH moments.
He told me to braise them, and I figured, why not? I served 6 guests the braised radishes as a side dish. My friend claimed that he didn’t even like radishes but thought the dish was excellent. That’s really all you need to know.
What you have to have is:
- 1 lb radishes, chopped
- 1/2 C stock
- 2 Tbs butter
- Salt and pepper
The concept is that you put it all (except the parsley) in a pot, with the lid on, boil the radishes until they start to soften (about 15 minutes, depending). Then uncover and boil off the liquid so that they glaze. Serve with parsley on top.
From that base recipe, you can get creative. Add a little garlic or lemon, if you wish. Ginger would go nicely too. The radishes really get soft and lose their punch in the cooking, and so they can compliment a host of other flavors!