Recipe courtesy James Peterson
Ingredients
3 bunches (about 2 dozen) radishes, preferably breakfast radishes
1 cup chicken stock, beef broth or water, or as much as needed to come
halfway up the sides of the radishes
2 tablespoons butter
1 teaspoon sugar
Salt, to taste
2 tablespoons water
Freshly ground black pepper
Preparation
Cut the greens off about 1/4 inch above where they join the radishes, leaving
a tiny decorative piece of green attached to each radish. Trim off the root
tips. Put the radishes in a saute pan just large enough to hold them in a
single layer and pour over enough broth or water, about 1 cup, to come halfway up
the sides of the radishes. Add the butter to the pan and sprinkle over sugar
and salt. Bring to a simmer over high heat, turn down the heat to medium, and
place a sheet of aluminum foil or wax paper loosely over the radishes.
Simmer
for about 15 minutes, or until the radishes can be poked through with a skewer
or paring knife but still offer some resistance. If they are done but there is
still liquid in the pan, remove foil or paper and turn the heat up high to
quickly evaporate the liquid. When all the liquid has evaporated and the radishes
start to brown on 1 side, toss them, or very gently stir until they are
lightly browned on all sides and a thin layer of caramelized sugar has attached to
the bottom of the pan.
Pour about 2 tablespoons water into the pan and quickly
toss or stir the radishes over high heat to dissolve the sugar caramelized on
the bottom of the pan and get it to coat the radishes in an even layer. When
the water has evaporated, grind over some pepper and serve immediately.
Many of the wonderful recipes you'll find on here were contributed by our CSA members and staff at Farmer Dave's. Click on the veggies and fruit (on the left) that you get in your CSA shares and you'll be led to recipes using those those ingredients. We welcome CSA members to contribute recipes as they discover new and delicious ways to cook with their week's share. Check out our links for other great recipes
Wednesday, March 18, 2009
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