Braised Red Radishes

1. 1

   If radish tops are intact and in good condition, trim off (leaving a short length of stem attached to radish), wash and set aside.

2. 2

   Leave small radishes whole, and cut large ones in half.

3. 3

   In a medium-size pot melt 2 tablespoons butter over medium-high heat.

4. 4

   Add shallots and thyme, and cook, stirring, until softened, about 2 minutes.

5. 5

   Add radishes, a sprinkling of salt and pepper and just enough water to cover radishes.

6. 6

   Bring to a simmer, and cook until tender, 3 to 5 minutes.

7. 7

   If using, add radish tops, and simmer 1 minute more.

8. 8

   Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about 1/3 cup.

9. 9

   Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes.

10. 10

    Garnish with thyme leaves, and serve.

No additional tips available.