Radish recipes from our Agriculture Supported Communities program.
From Rachael Ray and the Food Network
2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover
the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12
minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup,
about 2 minutes. Then toss syrupy liquid with radishes and serve.
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