In the Spring I often end up with more radishes than I know what to do with. My brother-in-law, Eric, recently shared this unusual preparation with me, to help move through the radish bounty.
This dish comes together quickly and the braising takes some of the bite from the radish. You can adjust the sugar, wine vinegar and seasonings to your taste.
Listen to my step by step instructions on the April 23, 2021 episode of Earth Eats.
3 tablespoons butter
12-15 medium radishes, whole, halved or quartered--depending on size
2 teaspoons sugar
1 tablespoon red wine vinegar
1 ½ tablespoons chopped dill
½ teaspoon (or more) of salt
Melt the butter over medium heat. Add radishes and toss to coat. Cover and cook for 4 minutes, shaking occasionally. Add sugar and vinegar and toss for a minute or two.
Transfer to a platter, including “sauce.” Sprinkle with dill and pepper. Serve hot.