Braised, Glazed Radishes

Day 1 of the Vegan Month of Food

First, let me say I’ll probably never eat raw radishes again. Despite being ‘dirt cheap’, radishes have never been a huge favorite of mine. I can never seem to keep them long enough to eat them all. I’d have a few in a salad and the rest would be composter food.

All that has changed. Cooked, radishes have the texture of cooked cauliflower and flavor of turnips or parsnips. With a mild earthiness about them, this recipe mellows out the zesty daikon flavor component. If you can find radishes with the greens intact, drop those in at the very end and cook down ever so slightly. Tender and juicy, you might have a new radish lover on your hands!

Braised, Glazed Radishes (serves 4)

3 bunches raw radishes, trimmed and halved 
1/4 cup vegetable broth 
2 tbsp vegan butter or olive oil
1 tbsp apple cider vinegar
1 tsp raw sugar  
1 tsp garlic powder 
1/2 tsp herbs de provence 
salt and pepper to taste 

Add the radishes and oil to a deep frying pan over medium heat. Stir in the broth, sugar, garlic, and herbs. Cover and cook for five minutes. Uncover and add the vinegar and salt and pepper.

Stirring occasionally, cook uncovered for another 10 minutes at low-medium heat. The liquid will have cooked down to a smooth glaze and caramelized on some of the radishes.

Once the radishes are fully cooked and tender, adjust seasonings and serve hot.

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