Honey and Miso-Glazed Radishes
Taken from Dishing Up the Dirt by Andrea Bemis
Stir together miso and 1.5 T butter
Separate greens from radishes and roughly chop the greens; set aside
Slice large radishes in half and keep smaller ones whole
Add radishes to skillet with 3/4C water, honey, and remaining butter
Cover, bring to boil.
Remove lid, cook on high for 8-12 minutes, stirring often, until radishes are tender and most liquid is evaporated.
Reduce heat to low and cook until sauce is almost reduced to a glaze, 3 to 5 minutes.
Stir in radish greens and miso butter and cook for 1-2 minutes longer, or until radishes are golden brown and lightly caramelized.
Serve them warm.
Ingredients
Directions
Stir together miso and 1.5 T butter
Separate greens from radishes and roughly chop the greens; set aside
Slice large radishes in half and keep smaller ones whole
Add radishes to skillet with 3/4C water, honey, and remaining butter
Cover, bring to boil.
Remove lid, cook on high for 8-12 minutes, stirring often, until radishes are tender and most liquid is evaporated.
Reduce heat to low and cook until sauce is almost reduced to a glaze, 3 to 5 minutes.
Stir in radish greens and miso butter and cook for 1-2 minutes longer, or until radishes are golden brown and lightly caramelized.
Serve them warm.
Notes
