I know Spring is on the scene when I start to see local radishes arrive in stores.
I love radishes. I love their sharp peppery flavor, but I also think they’re beautiful.
A few years ago my mother-in-law Nancy introduced glazed radishes at Easter. No one new what to make of them. They were sort of a pretty pale pink color and looked more like a fruit than a vegetable. Once we tried them, though we were hooked. They’re really sweet and tender and lightly buttery. They’re a perfect side dish at brunch or dinner. I’ve even served them as fondue dippers.
Original recipe from The Food Network
3 bunches (about 2 dozen) radishes (I used Easter egg radishes)
1 cup water or as much as needed to come a third of the way up the sides of the radishes
2 tablespoons butter
1 teaspoon sugar
Salt, to taste
Freshly ground black pepper
Rinse the radishes. Trim the stems, leaving a tiny decorative piece of green attached to each radish. Put the radishes in a saute pan just large enough to hold them in a single layer and add water until it comes a third of the way up the vegetables. Add butter to the pan and sprinkle the radishes with sugar and salt. Bring to a boil over high heat and immediately reduce the heat to medium. Simmer for about 15 minutes or until the radishes can be poked through with a paring knife but are still firm. If they are done and there is still liquid in the pan, turn the heat up high to quickly evaporate the liquid. When almost all the liquid has evaporated, toss the radishes in the buttery glaze, season with salt and pepper and remove from heat.
Garnish with chopped parsley and serve warm.