Butter-Glazed Radishes

I don't quite have the hang of this "cook long before the holidays so you can post a recipe in time for people to actually make it for said holiday" phenomenon. In theory, I love the idea, but I just never seem to plan ahead enough.

If you're looking for real Thanksgiving recipes that will contribute something substantial to your Thanksgiving dinner, you'll have to look elsewhere. Some of my recent favorites include Sixteenbean's Pumpkin Cheesecake, Ryan Bakes' Pecan Pie (admire the careful pecan placement!), Sassy Radish's Quinoa Salad with Brussels and Pumpkin, or these Cranberry Nut Rolls from Tracey's Culinary Adventures, just to name a few.

These butter-glazed radishes are my contribution to your Thanksgiving meal. It's certainly a side dish, and not a very filling one at that, but it's somewhat unusual and quite easy to make. They're a gorgeous rosy pink color when finished. The butter soaks through to the core of the radish, and it removes the harsh bite that some radishes have.

With all the browns on the typical Thanksgiving table--turkey, gravy, stuffing, mashed potatoes--these bright-colored beauties will be a welcome addition.




Butter-Glazed Radishes
recipe from Orangette

This recipe will serve four as a side dish and can easily be doubled or tripled to feed a crowd.

Ingredients
1 lb. radishes (2 to 3 dozen)
2 tablespoons unsalted butter
1/3 cup vegetable stock
A large pinch of sugar
Coarse salt
Freshly ground black pepper

Trim the roots of the radishes and cut down the greens, leaving only about 1/4 inch of greens remaining.

Soak the radishes in cold water for 15 minutes, and then rinse them, scrubbing them to remove any dirt. If the radishes are more than 1 inch in diameter, cut them in half.

Put the radishes in a medium saucepan in a single layer. Add remaining ingredients (butter, stock, pinch of sugar, salt and pepper). Bring to a simmer, and then cover, reduce the heat, and cook until radishes are tender, about 20 minutes.

Remove the lid, and continue to cook the radishes, shaking them around the pan, until the liquid reduces and creates a glaze, about 5 to 10 more minutes. Serve the radishes warm, and save lots for yourself.

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