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Radishes[ Adapted from Vegetarian Cooking for Everyone by Deborah Madison (New York: Broadway Books, 1997). ] Radishes are of course usually eaten raw, and for this reason often don't make it home from the farm. But if they do, here's something to try. Braised Red Radishes with Thyme
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 teaspoons butter in a small saute pan. Add the shallot and thyme and cook for 1 minutes 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, until only about 1/4 cup remains. Pour it over the radishes and serve. |
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