Thursday, October 28, 2010

Braised Radishes

This recipe is courtesy of the Rachel Ray and the Food Network ( Another idea for the abundance of radishes we are seeing in our shares this week!

Braised Radishes
Serves 4

2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
salt and pepper

Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. Serve hot.

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