Soft, sweet and buttery with a spicy finish, this recipe for honey & pepper braised radishes will make a wonderful starter, side dish or even a main dish for any vegetable lovers out there.
Who knew that radishes could be the size of a large grapefruit? They come not only in pink but also white and even pitch black… well, I for one didn’t know that’s for sure.
Our first trip to our local farmers market left us very puzzled. We returned home with bags full of weird and wonderful veggies, which to be honest we had no sensible idea for what they were, let alone what to do with them… Using tried and tested methods we deciphered most of them (some are still a mystery to this very day) and as it ended up some of the large black, white and rose-pink “balls” were not swedes or turnips but lovely giant radishes. Normally we would use a radish in our salads but let’s be honest how many salads can two people eat… we had to come up with something else to do with them all…
As the radish cooks, it loses its “bite” as well as some spiciness and becomes sweet. We were surprised just how sweet they can get when cooked on their own but then we started building on it and after a few tries we think we have perfected a dish of braised radishes which delivers the perfect mixture of sweet and sour. How do you do this you may ask, well you are going to need….
- 250g radishes
- 60ml boiling water
- 25g butter
- 1tbsp organic honey
- 1tsp fresh cracked black pepper
- 1/2tsp salt
- Splash Worcestershire sauce
- 3 drops Tabasco sauce (more to taste)
- Spring onion, to serve
Wash and, if needed, chop radishes into smaller chunks.
In a heavy bottom pan, melt the butter, once melted add radishes and salt and cook for a minute or two.
Add the boiling water and honey. Cover with lid and cook on a medium heat for 15 minutes, stirring every 5 minutes or so.
Add both the Worcestershire and Tabasco sauce, crack black pepper and cook further until most of the water has evaporated and you are left with a lovely thick honey glaze.
Serve on a plate and spoon the glaze over the top. Finally, finish with finely chopped spring onions.