HOMENEWSROOMPROGRAMSSCHEDULE
The Produce Corner Recipes
Cooked Radishes
Normally, you think of radishes as salad vegetables; however, cooked radishes (especially red ones) opens up a whole new area for enjoyment. Simple prep red radishes as you would for a relish tray (cut tops and bottoms) and include sliced in soups or whole in your next stew. Their color becomes violet and the taste and texture is unlike anything you've tasted.
Ingredients
- 1 lb. red radished, trimmed
- 2 Tbs. butter or margarine
- 1/4 cup brown sugar
- 1/2 cup chopped parsley
- 1/2 tsp. dill (optional)
- 1/4 tsp. salt
Directions
Bring 1 cup water to a boil with the 1/4 teaspoon salt in a medium saucepan.
Add prepared radishes, cover and simmer till radishes pierce easily with a toothpick (10 minutes). Drain water.
Add margarine and brown sugar and toss to form a glaze. Add parsley and/or dill and serve.
The violet color glistens in the butter glaze and the taste is exceptional.
Serves 4-6 as a side dish.
Enjoy!
Copyright 1999, WCHS-TV8