BRAISED RADISHES

 WHY THIS RECIPE WORKS

When developing this speedy recipe for stovetop braised radishes, we discovered that sautéing the radishes briefly in butter before braising helped to coax out their natural flavor. For the braising liquid, broth proved to be the best choice: Wine made the radishes taste too harsh and acidic, while water rendered them bland. The sweet oniony flavor of the chives worked well with the radishes, which themselves were surprisingly sweet when braised

SERVES: 4

TOTAL TIME: 20 minutes

INGREDIENTS:

• 1 tablespoon unsalted butter
• 1 shallot, minced
• Salt and pepper
• 1 pound radishes, trimmed and halved if small or quartered if large
• ⅓ cup chicken or vegetable broth
• 2 teaspoons minced fresh chives

INSTRUCTIONS:

1. Melt butter in 12-inch skillet over medium-high heat.
2. Add shallot and ¼ teaspoon salt, and cook until softened, 2 to 3 minutes.
3. Add radishes and broth, cover, and cook until radishes are tender, about 10 minutes, stirring halfway through cooking.
4. Uncover and continue to cook until liquid thickens slightly, about 1 minute.
5. Stir in chives and season with salt and pepper to taste.
6. Serve.

CREAMY BRAISED RADISHES WITH GARLIC AND THYME VARIATION:

INGREDIENTS:

• 1 tablespoon unsalted butter
• 3 minced garlic cloves
• Salt and pepper
• 1 pound radishes, trimmed and halved if small or quartered if large
• ¼ cup chicken or vegetable broth
• 2 tablespoons heavy cream
• 1 teaspoon minced fresh thyme

INSTRUCTIONS:

1. Melt butter in 12-inch skillet over medium-high heat.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add radishes and broth, cover, and cook until radishes are tender, about 10 minutes, stirring halfway through cooking.
4. Uncover and continue to cook until liquid thickens slightly, about 1 minute.
5. Stir in heavy cream and thyme and season with salt and pepper to taste.
6. Serve