I happened to be on the phone with my friend Maya tonight while I was cooking – what a happy coincidence for me. Her superhero name is Flavorgirl because she knows so much about food and cooking healthfully; not only does she grow her own veggies, but she has worked at times as a personal chef and also in the organic kitchen of Not-Back-To-School Camp.
Tonight I was admitting to her that I had never once used the bunches of radishes that have been coming with my bi-weekly CSA basket (Community-Supported Agriculture) the last couple of months. Over the phone she started reading from her new favorite cookbook – the one by Mark Bittman of the New York Times – all about radishes. About how they are related to turnips and can be cooked accordingly. Then she read a braised radish recipe out loud while I immediately jumped up to get my radishes out of the fridge. I had had no idea that radishes could be cooked.
They turned out delicious! In fact, they were the best part of dinner (steamed cod, brown/white rice and broccoli) and I will be making more braised radishes next week when I hopefully get another bunch of radishes with my new CSA basket.
And if you save the radish greens you can make a delicious green enchilada sauce, that I made once with Maya here.
Braised Radishes (from memory)
1 pound radishes, trimmed
1/4 c chicken stock (happily I had a cup left over from last week’s roast chicken)
1 tbs basalmic vinegar
1 tsp sugar
salt and pepper to taste
1. Saute the radishes briefly in the butter.
2. Add the rest of the ingredients and cover the pan.
3. Cook until tender.