Fresh from the garden onto the plate.
When I was 5 years old, I was forced to eat a bowl of radishes dipped in salt. I never thought I would ever eat one of those fuschia pink vegetables ever again! Well, never say never. Over the past few years, I have been growing radishes in my garden since it is good at keeping weeds at bay. Needless to say, these radishes have become prolific so I decided to figure out how I could enjoy these bright coloured, little globes. Good news, I recently have been experimenting with various techniques of raw and braised radishes and eureka! I now love braised radishes with their greens also being used in the recipe.
Cleaned, cut and ready to be braised
- [b]Radishes[/b]
- 1 bunch of fresh radish
- 1 1/4 cups water
- 1 1/2 tablespoons butter
- 1 tablespoon sugar
- [b]Sauteed Greens[/b]
- 2 teaspoons olive oil
- 1 garlic clove, chopped
- Greens, remove from stems and chop into pieces
- 1 teaspoon grated ginger (a microplane is easiest to grate frozen ginger)
- 1/2 lime, juiced
- [b]Radishes[/b]
- Wash and cut off greens of radishes. Set aside for sauteing.
- Cut radishes in quarters if large or in halves if smaller or leave whole if not very big. They key is to have all the same size pieces.
- Place radishes in a small pan, cover with water and add butter and sugar.
- Bring to the boil, reduce the heat then allow to simmer until radishes are cooked but still crunchy (aprox 10 mins).
- [b]Sauteed Greens[/b]
- Heat olive oil in a small frying pan
- add garlic then greens.
- Cook for a few minutes then add ginger and lime juice.
- Continue cooking for another minute then remove to a plate, arrange radish pieces around greens then spoon glaze over the radishes.
Hope you enjoy your radishes, prepared in this way, as much as I have over the past few weeks. Bon appétit!
Braised radishes on a bed of sauteed radish greens
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