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
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.