Post by Kathy on May 9, 2006 20:37:29 GMT -5
Braised Red Radishes
4 servings
Ingredients:
20 Plump radishes, red or multicolored
1 Shallot, diced
1 tsp Chopped fresh thyme or several pinches dried
Salt and freshly milled pepper
White wine or apple juice or saute liquid of your choice
Directions:
Trim the leaves from teh 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.
Pour a tablespoon of white wine or applejuice into a small saute pan.
Add the shallot and thyme/herbs, 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 - 5 minutes.
Add the leaves if using them and cook until they are wilted and tender, about 1 minute more.
Remove the radishes to a serving dish.
Boil the liquid until only about 1/4 cup remains, pour this over the radishes and serve.
4 servings
Ingredients:
20 Plump radishes, red or multicolored
1 Shallot, diced
1 tsp Chopped fresh thyme or several pinches dried
Salt and freshly milled pepper
White wine or apple juice or saute liquid of your choice
Directions:
Trim the leaves from teh 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.
Pour a tablespoon of white wine or applejuice into a small saute pan.
Add the shallot and thyme/herbs, 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 - 5 minutes.
Add the leaves if using them and cook until they are wilted and tender, about 1 minute more.
Remove the radishes to a serving dish.
Boil the liquid until only about 1/4 cup remains, pour this over the radishes and serve.