The gorgeous, colorful radishes practically leapt into our basket by themselves at the farmers’ market, but when they didn’t work out the way we had originally intended — thinly sliced length-wise and served raw with an amazing olive oil and sea salt — we didn’t quite know what to do with them because we’ve only ever really eaten “American” radishes as somewhat insignificant components of a tossed salad.
Then we realized that we could braise them in the same way that we’ve braised their much larger Asian cousins, the daikon radish, but with different seasonings and flavors. Lemon. Thyme. Butter.
They would be the perfect accompaniment to a whole Roast Chicken, or even a small, tender steak.
Thyme-braised Radishes was supposed to be a side dish.
But I ate the whole thing. Straight from the serving bowl. In one shot. Long before dinner.
So I guess it was actually a main dish.
Thyme Braised Radishes
2 tablespoons unsalted butter
1 shallot, finely chopped
2 bunches (about 1 pound) radishes, scrubbed, ends trimmed, and halved when too big
3-4 sprigs fresh thyme
salt and pepper
Melt butter in large pot over medium-high heat. Add chopped shallots and 2 or 3 thyme sprigs and cook until shallots are softened, about five minutes (but do not let brown).
Add the radishes to the pot and add enough water to cover the radishes by about a half-inch. Increase the heat to high, bring to a boil, then reduce heat to a simmer. Cover the pot and cook until the radishes are tender, about 20 minutes. Remove thyme sprigs.
Season to taste with salt (about ½ teaspoon) and pepper. Garnish with fresh thyme leaves.