When B and I first started getting our vegetable deliveries from Harvest Delivered, one of the veggies that had us stumped was radishes. What does one do with radishes besides put them on a salad? Luckily, one of B’s clever coworkers had a great recipe from the Washington Post that she shared with us. We tweaked it a little, as we tend to do, depending on what we have on hand, but it’s pretty true to form.
For this recipe, you will need:
1 tablespoon unsalted butter
1 medium-sized yellow onion, roughly chopped
6-7 medium to large radishes (for 2 people, feel free to add more as needed), cleaned, green tops removed, stem ends trimmed; small ones left whole, medium ones cut in half, large ones cut into quarters
Freshly ground black pepper
1 teaspoon honey
1/2 cup water
fresh flat leaf parsley
In a pan large enough to hold the radishes without crowding, melt the butter over medium-high heat; allow it to begin to brown but not burn. Add the diced onion and reduce the heat to medium. Cook, stirring, for about 3 minutes, until the onion softens.
Add the radishes, salt and pepper to taste, the honey and the water, stirring to combine. Increase the heat to high and bring just to a boil, then cover and reduce the heat to low. Cook for about 20 minutes, until tender.
Uncover, increase the heat to high and bring back to a boil; cook for about 4 minutes, until almost all the liquid has evaporated. Sprinkle with parsley and serve hot or warm.
Original recipe here.