A few weeks ago while at the Green City Market I found these beautiful French Breakfast Radishes. A bunch of these is as beautiful as bouquet of flowers - but edible.
I'd like to say I love radishes. In my heart I do, but when I taste them, ehhhh - not so much. Though this type of radish is very mild there is still a chest warming heat I just don't care for. So, I thought I'd cook them.
Chicken stock, shallots and a bit of butter. Cook till tender and remove from the saucepan. If the braising liquid left is more than about a 1/2 cup, cook to reduce it. Finish with a splash of vinegar, I used sherry, and season with salt and pepper.
3 years ago