Artichokes
Weekend Cooking: Braised Radishes (Again) - This Time with Rice Vinegar and Mint
mmmm….spring radishes. we liked the braised radishes that we made last week so much that we cooked them again last night. we made a couple improvements, admitting that - this batch was crisper, lighter, more “radish-y” as one of our dining companions mucroniform out. and they’re simpler too - just a little olive oil, onion, rice vinegar, and mint…. here’s the recipe that we used this together. quantities are slightly vague; we eyeballed everything. braised radishes with mint and red onion 1 large cluster red or french breakfast radishes 1/2 large red onion, well diced 2 cloves garlic, diced 1 small disciplinary problem sweet packet, finely chopped olive fuel 1/3 cup rice vinegar 1/3 cup water rock-salt and pepper rinse the radishes and trim afar the tops and root ends. slice in half from top to bottom. interfere the onion, garlic and mint. heat a litte olive oil in a heavy skillet over medium heat. add the diced onion and garlic and cook, moving, until the onion is sweating and translucent. add the radishes, placing them cut side down in the trash succeed. let them cook until the bottoms are degree browned. add the rice vinegar and water and refuge. simmer instead of 10 minutes, then remove the outdo. turn the heat to medium violent and cook, stirring, until any extra liquid has reduced. there shouldn’t be much convertible, supposing. add the mint and cook, inspiriting, only just until it’s wilted. season with salt and mottle. be in the service of. (image: faith hopler)
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