The Vegetable Butcher
Little Eater’s Cara Mangini gives veggies a star turn: at her restaurant, at her grocery and in a new cookbook.
These butter-braised radishes are the perfect spring side dish.
Ingredients
SERVINGS: 4 Serving(s)
- 1 tablespoon unsalted butter
- 1½ pounds small table radishes, halved or quartered, or 1½ pounds large radishes, peeled and cut into ¾-inch dice
- ½ cup water
- 2 teaspoons honey
- 1 tablespoon red wine or apple cider vinegar
- Salt
- Freshly ground pepper
Instructions
Melt about 1 tablespoon unsalted butter in a large skillet over medium heat. Add 1½ pounds small table radishes, halved or quartered (or if equal in size, left whole), or 1½ pounds large radishes, peeled and cut into ¾-inch dice (or wedges), and cook, turning occasionally, until they begin to soften, about 5 minutes. Whisk together ½ cup water, 2 teaspoons honey and 1 tablespoon red wine or apple cider vinegar; add this to the skillet. Season with salt and freshly ground black pepper, and simmer until the radishes are tender and glazed, 5 to 10 minutes more.
Yields 4 servings
Recipe reprinted courtesy of Workman Publishing from Cara Mangini’s new cookbook The Vegetable Butcher, April 2016
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