Monday, January 28, 2013

Radishes Braised in Cream with Garlic and Thyme

Radishes are the last of the new vegetables we're trying in January.  My husband and I have both eaten radishes lots of times, and love them crunchy and raw on salads.  My kids also tried them raw and liked them quite a bit.

But none of us had ever had them cooked.  This recipe looked delicious, and didn't fail to satisfy.  We served it with Fauxtisserie chicken and root vegetables, and it was a great addition to the mix.  Also, they're pink, which might make for a good addition to your Valentine's Day meal!

Radishes Braised in Cream with Garlic and Thyme
Recipe by Cook's Illustrated

1 T butter
3 medium cloves garlic, minced
20 medium or 16 large radishes, preferably with their greens still attached to insure freshness
1/4 cup chicken broth
2 Tbs heavy cream
1 tsp minced fresh thyme leaves
Salt and pepper, to taste

Melt the butter in a large skillet over medium-high heat.  When the butter sizzles, add garlic and cook for 30 seconds.  Add radishes and cook 1 minute.  Add broth, cream, and thyme.  Cover and cook, stirring once or twice, until radishes are tender, about 10 minutes.  Remove cover and cook until liquid thickens, about 1 minute longer.  Season with salt and pepper and serve immediately.

Serves 4 as a side dish.

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