In Season: Butter Braised Radishes
Long known for their nutritional and detoxifying properties, radishes can still be a tough sell for many people. Their pungent and peppery flavour and distinctive crunch make them a favourite for some and a no go for others. The following recipe for Butter Braised Radishes, taken from the cookbook Eating Local in the Fraser Valley by Angie Quaale, just might make those radish detractors change their minds.
Source the radishes from one of the many farm vendors currently selling them at the markets, including: Nature Village, Bien Estar Farms, Crisp Organics, Forstbauer Family Farm, One Love Farm, Fresh Roots, and Ice Cap Organics. For the butter, look out for grass-fed options from Farm House Natural Cheeses and Golden Ears Cheesecrafters. Find these vendors and products using our online Search Tool.
Butter Braised Radishes
By: Angie Quaale
Serves 4 as a side
1 cup water
6 Tbsp unsalted butter
1 lb radishes, topped (about 2 bunches)
6–8 sprigs dill, finely chopped
- In a large frying pan over high heat, bring the water and butter to boil. Add the radishes and cover with a tight fitting lid. Turn down the heat to low and allow the radishes to simmer until they’re fork-tender, about 15 minutes.
- Remove the lid from the pan and increase the temperature to medium-high. Cook, uncovered, for about another 5 minutes, until most of the liquid has evaporated and disappeared. The radishes will be glistening from the butter and the pan just slightly moist.
- Turn off the heat, transfer the radishes with their juices to a serving bowl, season with salt, and garnish with fresh dill.
Excerpted from Eating Local in the Fraser Valley by Angie Quaale. Copyright © 2018 Angie Quaale. Photo by Ric Ernst. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.