Red Recipe 5
Braised Red Radishes
20 plump radishes, red or multicolored
1 to 2 tbsp. butter
1 shallot, diced
1 tsp. chopped thyme or several pinches dried
Salt and freshly milled pepper
Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. If the leaves are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter larger ones.
Melt 2 to 3 tsp. butter in a small sauté pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves if using and cook until they’re wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, and until only about ¼ cup remains. Pour it over the radishes and serve.
From Vegetarian Cooking for Everyone, by Deborah Madison