CSA should stand for “creating severe agita.” Figuring out how to utilize my portion of fresh veggies isn’t always easy. First, it was confronting kohlrabi — a battle I won with last week’s puree recipe. Then encounters of the third kind with a ton of scapes, red scallions and purple basil. At this point, I’ve even managed to discern the distinct tastes and textures of almost every type of kale imaginable. But when it came to my surplus of radishes, I was a tad confounded.
There are not many variations on preparation. Sliced in salads, an obvious use, is a bit boring for my tastes. Europeans, and Germans in particular, love to eat them raw with butter, salt and pepper (and a beer to wash them down). All well and good … until you encounter a fiery one. Then it can bite you back with more than you chew. Others like to pickle them. But I have yet to figure out what you do with all of those pickled radishes. (Feel free to share folks.)
So as usual, I racked my brain and searched for a novel recipe idea that could work well as a side. Sweet and sour seemed to be a good idea. Inspired by cippoline in agrodolce, I made this tasty dish of radishes with balsamic vinegar. Too bad it was so good that I ate it all as a main course. I’m betting more will turn up this week, or else I’ll end up with some turnips as my next source of frustration.
Balsamic Glazed Radishes
1 bunch of radishes
1 large clove of garlic, minced
3 scallions, chopped
3 tbsps of butter
1 tbsp of balsamic vinegar
1/2 a tbsp of coarsely chopped fresh herbs (parsley, basil or cilantro)
Freshly ground black pepper
Clean radishes, cut off bottoms and greens. Reserve greens for another use if suitable. (Or saute them separately in garlic and oil. Serve the radishes on top.) Cut radishes in half. If too large, cut in half again. Melt butter in nonstick pan over low heat. Add garlic and scallions. (I used red scallions since I had a few extra of those lying around.) Saute for 1 minute. Turn heat up to medium and add radishes. Salt and pepper lightly. Saute until slightly browned (about 3 minutes). Then lower heat. Add balsamic. Mix to coat. Add herbs. Saute until radishes soften and glaze. If too dry, add a bit of water during cooking. (Should take about 5 more minutes.) Taste for desired doneness and seasoning.
This recipe goes nicely with grilled or broiled fish, such as halibut.
2 thoughts on “Balsamic Glazed Radishes”
I like this new CSA abbreviation interpretation:). Great idea too – I have some radishes too, so this would be great.
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