½ cup water
2 Tablespoons sugar
½ teaspoon salt
30 to 36 radishes, cut in halves or quarters (about 4 bunches)
- Wash hands with soap and water.
- In a medium saucepan or skillet, bring water, sugar and salt to a boil.
- Add radishes and reduce heat to simmer. Cover and cook until radishes are tender and can be pierced with a fork, about 5 to 7 minutes.
- Uncover and cook until liquid reduces to make a shiny glaze. Serve warm.
- Refrigerate leftovers within 2 hours.
- Radishes are also tasty in a stir-fry or green salad.
Since radishes are related to turnips, I thought I'd try this. The sugary glaze was not to our liking, so I stirred in about a tablespoon of deli-style mustard. That was good! The radishes did take quite a bit longer to cook, more like 15 minutes. Like turnips, I like raw radishes, but didn't care for them crisp-tender. When thoroughly cooked they became sweet. I'd make this again - adding the mustard.
I was pleastly suprised with this recipe! To be honest, I hadn't ever thought about cooking radishes...to me, cooking them seems to take away some of the natural peppery flavor radishes have.
This recipe is defintiely a keeper and I think I'll even experiement cooking them up with different herbs & spices.