Friday, February 24, 2012

A Pink Scandinavian Treat: Braised Radishes

I have found a new obsession and it includes radishes, garlic, butter, vinegar, and sugar. Yes, braised radishes sound somewhat odd and unconventional, but trust me, they're like a candied, low-carb treat of a side dish. It's a simple recipe to make, and tastes delicious. Radishes are these mini-sponges that absorb anything that you throw on them.

The little morsels almost dissolve in the vinegar-sugar-butter sauce and the whole dish turns a bright, shiny magenta. It tastes slightly sweet, slightly tart, slightly acidic, and completely delicious.

  • 1 bushel of radishes, stems removed and quartered
  • 2 cloves of garlic coarsely chopped
  • 1/4 cup white wine vinegar
  • 1 TBSP salted butter
  • 2 sugar cubes (or 2 tsp granulated sugar)
  • Salt and pepper to taste
Heat half of the butter in a medium sized skillet. Once the butter is melted, throw in the bushel of quartered and cleaned radishes. Sprinkle with salt and pepper and toss in the pan for one minute. Sprinkle in the garlic and toss until the garlic becomes aromatic.

Pour in the white wine vinegar, followed by the sugar cubes. The sugar will dissolve quickly in the vinegar and heat. Bring the mixture to a boil until the sauce reduces by half.

Add the last 1/2 TBSP of butter to the pan, turn it to low heat, and cover for 10 minutes.

Remove and serve with a quick squeeze of lemon. Enjoy the aromatic and unique flavor of this dish.
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