This is one of those things that just happened and it was the most pleasant side dish in the world. And my love for radishes just exploded and I want these again and again and again and again.
I was making dinner one night and whatever veggie I was making had gone bad. But I had a bundle of radishes for some unknown reason now. I searched NYT for a recipe and found this one. It was absolutely wonderful. You really wouldn't even know it was a radish. But it was so flavorful and perfect. Try it!
Ingredients
1½ pounds red radishes, about 3 bunches
Salt and pepper
6 tablespoons butter (¾ stick) - I used less
3 tablespoons dill or parsley, freshly chopped
Preparation
Step 1
Trim the tops from the radishes, leaving ¼ inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
Step 2
Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
Step 3
Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.
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