Whenever I visit Atlanta, my family tries to have at least one family meal together, gathering at one of my sister’s or my parent’s home to spend the afternoon cooking, playing with the little ones, and finally eating together. My family is big and there are often a couple of friends with us too so Sunday lunch is usually 12+ people. We’re all adventurous eaters and all love vegetables so I like to try to introduce a new vegetable or new way of preparing them whenever I’m there. I doubt anyone would be surprised that when I’m in town, I become the de facto executive chef for the family meal but my siblings make excellent sous chefs. My youngest sister Michal made these braised radishes with me last time and they were such a hit I decided to post the very simple preparation here.
When we had a garden, I always planted radishes because a. they were almost instant garden gratification, b. they were so pretty, and c. radishes are especially nice when they are still young and tender. Leaving them in the ground for a couple too many days and they can get really hot and fibrous. Growing them, you get them at their brightest, crispest, and sweetest. But I alway grew more than I wanted to eat raw so I started cooking them this way, with just a little liquid so that their flavor still shone through, just cooked through but not too soft and mushy. They have a flavor somewhat like a sweet young turnip; in fact, if you find the tiny tender white ping-pong ball sized turnips with the greens still attached, they are also delicious cooked this way. I’ve actually mixed radishes and turnips in the picture below.
Butter Braised Radishes
1 bunch radishes
2 tablespoons butter
1 tablespoon soy sauce
1 small knob ginger, smashed
Wash the radishes thoroughly, remove the greens if they are still attached and trim the root and stem ends. Cut the radishes in half if they are large or leave them whole if they are around marble sized. Place in a frying pan with a fitted lid that is large enough to hold all of the radishes in a single layer. Add the butter, soy sauce, and ginger just a bit of water, maybe a tablespoon. Turn the heat on low and put a lid on the pan. Shake the pan occasionally to roll the radishes in the pan. After about 5 minutes, check to see if the liquid is simmering. The salt in the soy sauce and heat of the pan should cause the radishes to release quite a bit of liquid but if the pan is still a bit dry, add another tablespoon or so of water. Replace the lid and cook for another 10 minutes or so. The radishes should give no resistance when pierced with the point of paring knife but should still be firm when they are done. Remove the lid and raise the heat to reduce the liquid to a sticky glaze. Remove the ginger knob and serve warm.