Braised radishes

September 22, 2010

Serves 4

Though radishes are typically eaten raw, cooking eliminates their bite and completely alters their texture. A braised radish is soft and supple with only the faintest hint of a snap left in the vegetable. The color is partially transferred to the cooking liquid, which turns into a bright red glaze. The recipe comes from Bobby Duncan of the restaurant Fort Defiance in Brooklyn’s Red Hook neighborhood. He is one of the guest chefs at the New York Botanical Garden’s 2010 Edible Garden exhibit.

2 tablespoons unsalted butter 1 shallot, finely chopped 1 pound radishes, ends trimmed 1 1/2 cups chicken stock 1 tablespoon red wine vinegar 2 tablespoons sugar Salt and pepper, to taste

1. In a medium skillet over medium heat, heat the butter. When it melts, cook the shallot, stirring often, for 4 minutes or until it browns.

2. Stir in the radishes, stock, vinegar, sugar, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Cook for 10 minutes or until the radishes are tender.

3. With a slotted spoon, transfer the radishes to a bowl. Turn the heat under the skillet to high. Let the cooking liquid bubble steadily for 5 minutes or until it reduces to the consistency of a glaze.

4. Remove from the heat and stir the radishes into the glaze to coat them all over. Taste for seasoning and add more salt and pepper, if you like.

Aaron Kagan.

Adapted from Bobby Duncan

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