Glazed radishes

Last night I was too lazy to make anything very complicated, so to accompany our mostly from-the-freezer dinner, I made some glazed radishes. It isn't always easy or intuitive to eat seasonally, what with strawberries and asparagus basically available all year long in your local store. However, radishes are no-brainer spring crop. Cooking them isn't something most people think of though.

If you think radishes are too spicy, or even if you don't like them at all, definitely give them a shot cooked. Here's a very easy recipe for glazed radishes.

Glazed Radishes
Adapted from Vegetables Everyday by Jack Bishop
Serves 2

1 bunch radishes (any color is fine)
1/4 red onion, diced
1/3 cup stock or broth
generous splash of white wine
1 tbsp butter
salt and pepper to taste
1/4 cup fresh parsley

Trim greens from the radishes and compost (or discard if you must). Clean the radishes and slice in half or in quarters for large (golf ball sized) radishes. Heat butter over medium heat until melted. Add red onion and saute 3-5 minutes until quite soft and it loses some of its color. Add the radishes and stir to coat with the butter (add more butter if need be).

Add stock and white wine, reduce heat slightly and put a tight fitting lid on your pot. Simmer for 10-12 minutes. Remove lid and season with salt and pepper to taste. Bring heat back up to medium and reduce remaining liquid for 1-2 minutes. Sprinkle with chopped fresh parsley and serve as a side to any wonderful springtime dinner.

Recipe can be easily doubled.

All I can hope for at this point is that the radishes I planted in the raised bed before all this freaky spring snow came out of nowhere decide to sprout in the next few days of warmth, or I'm back to the spring gardening drawing board (and to more supermarket shopping - ugh).

Bon appetit!