(inspired by SPRING cookbook)
I love radish season and am always in search of new ways to incorporate them into a meal whether it be breakfast, a side dish, or in a salad. My favorite radish is the French Breakfast Radish (I do like all things French!) I tweaked Skye Gyngell’s recipe a bit and it was fantastic as an appetizer and leftover!
2 bunches of French breakfast radishes
1 tbsp unsalted butter
sea salt and freshly ground pepper
Clean and remove stalks from the radishes.
Pat dry and place in a copper or heavy-based medium pan that is large enough to comfortably hold the radishes and their cooking liquid.
I placed them in a pot where they were slightly double layered.
Over medium heat add butter, pinch of salt & pepper and pour over water just to barely cover top of the radishes.
Bring to a boil, then turn down the heat to a gentle simmer.
Cook until the radishes are almost tender, tossing them once or twice to coat. (Approximately 8 minutes.)
When radishes are almost tender, turn up the heat to slightly reduce the liquid until there is just enough to coat the radishes to a glossy glaze.
Spoon into a warm bowl and serve as an appetizer. They are also wonderful sliced in a salad.
Love this alternative use for radishes.