hammonds@riacs.edu (Steve Hammond) (05/21/91)
In article <1991May02.195348.22172@mthvax.cs.miami.edu>, fac6@dayton.saic.com writes: |> I would like to know what you can do with radishes besides eating them raw |> and using them for decorations. Thanks! BRAISED RADISHES WITH RASPBERRY VINEGAR 1 lb trimmed radishes, rinsed and drained 2 1/2 Tb. sugar 1/3 cup raspberry vinegar (or red-wine vinegar) 1 Tb. unsalted butter 1/2 tsp. salt 1 Tb. snipped fresh chives In a skillet or saucepan just large enough to hold the radishes in one layer, combine the sugar, vinegar, butter, salt, 1/2 cup water, and the larger radishes. Bring the liquid to a boil, covered, and add the smaller radishes. Simmer the radishes, covered, for 10 minutes. Remove the lid and simmer the radishes for 5 to 10 minutes more, or until they are just tender. Transfer the radishes with a slotted spoon to a bowl and keep warm, covered. Boil the braising liquid until it is reduced to about 1/4 cup, or is the slightly thickened consistency of a glaze. Add the radishes and salt and pepper to taste, and swirl the skillet to coat the radishes thoroughly with the glaze. Spinkle the radishes with the chives. Serves 4. Steve Hammond