Across the Street's Braised Red Radishes
- SERVINGS: 4
Braising softens the bright red of radishes to a pretty pink and gives them a sweet turnip-like flavor. Seen Lippert likes to cook radishes, which she gets from The Vinegar Factory's bountiful produce department, because "It's an unexpected treatment for an underused vegetable."
Delicious, Quick Side Dishes
- Kosher salt
- 3/4 teaspoon sugar
- 30 red radishes with greens (about 2 pounds), greens trimmed to 1/4 inch and radishes halved lengthwise
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups water
- Put the radishes in a medium saucepan and add 1 teaspoon of salt, the sugar, oil and water. Bring to a boil over high heat, then lower the heat to moderate, cover and simmer until the radishes are tender, about 12 minutes.
- Using a slotted spoon, transfer the radishes to a serving bowl. Boil the cooking liquid over high heat until reduced to 1/4 cup, about 15 minutes. Season with salt and pour the liquid over the radishes.