We don’t often cook radishes, but they can be sautéed or braised easily. Most people prefer them raw, but for a change, braising them can be an exciting alternative.
This recipe braises them with raspberry vinegar or red wine vinegar, with sugar added to make a sticky glaze. It is rather interesting.
My radishes are home grown and quite small this year, so I reduced the cooking times. They are topsy turvy and not uniform in size, and I quite like the variation. We have round ones and long ones.
Braised Glazed Radishes
500g trimmed radishes, rinsed and drained
2.5 Tblspn sugar or jaggery
0.33 cup raspberry or red wine vinegar
1 Tblspn butter
0.5 tspn salt
0.5 cup water
salt and freshly ground black pepper, to taste
1 Tblspn chives, chopped
In a saute pan, just large enough to hold the radishes in one layer, combine the sugar, vinegar, butter, salt and water. Add the larger radishes, cover and bring the liquid to the boil, then add the smaller radishes. Simmer for up to 10 mins, remove the lid and simmer another 5 – 10 mins until the radishes are just tender.
Take the radishes out of the liquid with a slotted spoon or tongs, cover an keep warm. Bring the liquid back to the boil and simmer until it is reduced to about 0.5 cups or is slightly thickened and the consistency of a glaze.
Return the radishes to the glaze with some salt and pepper to taste. Swirl to coat the radishes thoroughly.
Serve the radishes sprinkled with chives.