Radishes are in season so get to your local farmer's market and pick some up! They put grocery store radishes to shame, of course. These have such a peppery, spicy taste with their cool, crisp texture. There are two common ways to enjoy spring radishes, sliced on buttered bread, or braised (very different tastes but both incredibly flavorful). We picked up some fresh French baguette and some fancy butter from a local cheese shop to enjoy with the radishes. Spread room temperature butter on your bread of choice, salt, and layer thinly sliced radishes. The creamy butter pairs perfect with the crunchy radish. Braised radishes have a deep tangy, peppery, citrus like flavor to them. They are incredibly unique, give them a try!
For braising you'll need:
1 shallot, chopped
1 T butter
~1/4 c sherry vinegar
salt, pepper
desired amount of radishes (1 cup or so)
Heat butter in a pan (that has a cover) on medium high heat, and saute shallots. Slice radishes and place face side down on pan. Let sear for a few minutes. Salt, pepper, pour in vinegar and let simmer. Stir. More liquid will probably be needed so add a little water. Cover and let simmer for several more minutes until radishes are tender. Lift cover and let simmer until water evaporates.
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