Braised Radishes with Navel Oranges | Recipes | Red Globe Radishes

I saw some beautiful red globe radishes at the market the other day.  I wasn't sure what I'd do with them, but a little of this, a little of that...and we had them for dinner.  Braising the radishes mellows their normally pungent flavor.  Don't be fooled - this recipe still has a strong flavor, just not the usual sharpness of radishes.  If you don't have Tahini, substitute with some toasted sesame seeds.

Braised Radishes with Navel Oranges Recipe
Yields: 2-3 servings

1 lb red globe radishes, trimmed and quartered
1-1/2 Tbsp sesame oil
2 Tbsp rice vinegar
1 Tbsp water
1 Tbsp Tahini
1 navel orange, cut into small pieces
salt and pepper to taste, season sparingly

1. Heat oil in a medium skillet over Medium heat.  Add radishes, vinegar,water and Tahini; stir to combine.  Cover with a lid and cook under tender and liquid creates a glaze, about 25 minutes.  Stir occasionally.
2. Remove from heat. Stir in orange pieces.  Taste; season with salt and pepper as needed.


Miss T said... [Reply]

oh yum! did you have it on its own or as a side?

Mrs. Stranded said... [Reply]

Miss T - We had this as a side. The flavor is strong, so it may be too overwhelming to have on its own. But it makes a terrific side dish!

Mrs. Tram said... [Reply]

Sounds interesting but looks sweet. Is it sweet?

Mrs. Stranded said... [Reply]

Mrs. Tram - Thank you for your interest. No, these are not sweet at all. Quite the opposite, they are more salty/savory.

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