If you thought radishes were only for salads, this recipe will change your mind forever. Pretty, and with a sweet-salty umami flavour, the dish also gets bonus points for using the radish greens.
1 large bunch of long French-style radishes (or round ones) with leaves attached
1 Tbsp butter
1 chicken or vegetable stock cube
2 Tbsp caster sugar
1 clove garlic, crushed
1 Tbsp butter
Cut the leaves off the radishes and reserve. Scrub the radishes if they have soil still attached and cut off any trailing roots. If they are large, each radish can be cut into 3-4cm chunks.
Heat 1Tbsp of butter in a frying pan large enough that the radishes will fit snugly into it in a single layer. When the butter is melted, add the radishes and sautée for a few minutes, stirring all the time as they tend to stick.
Add just enough water to cover the radishes. Stir in a stock cube and the sugar until fully dissolved. Allow to simmer.
In the meantime, carefully wash the radish leaves and crush the garlic. Heat 1 Tbsp of butter in a fresh pan until it bubbles.
Add the garlic and greens and stir rapidly until they are wilted and no longer prickly (like spinach, they will cook down to almost nothing). Keep warm.
When the liquid in the radish pan has reduced to a syrupy consistency, the radishes are ready to serve (about 5-10 minutes).
Plate the greens, then serve the radishes on top of them and pour any remaining syrup over.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/07/glaze-radishes-on-garlicky-radish-greens.html