Butter-Braised Radishes

Bittman said, "Yes, you can cook radishes -- and they are good." Intrigued, I rolled with it.

Butter-Braised Radishes
adapted from How to Cook Everything, Mark Bittman

2 tbsp butter

1 tbsp canola oil
1 lb radishes, trimmed
salt
pepper
1/4 c Noilly Prat
1 tbsp balsamic vinegar
1 tsp sugar

Combine butter and oil in a medium-large skillet that can be covered; turn heat to medium.

When butter melts, add the radishes and cook, stirring until they are coated with butter, 1-2 minutes.

Season with salt and pepper.

Add Noilly Prat, vinegar and sugar, stir and cover.

Turn the heat to low and cook until radishes are barely tender, about 5 minutes. (this is where I botched the recipe, cooking for 20 minutes).

Uncover and raise the heat to medium-high. Cook, stirring, until the radishes are glazed and the liquid is syrupy, another few minutes. Adjust seasoning as necessary and serve.


Yep, I overcooked the radishes.  I won't say anything about how they turned out except that I won't bother attempting this again.

Cost:

• radishes: $0.99
• other stuff, SWAG: $0.50

Total: $1.49.