This recipe couldn’t be simpler. In fact, it’s so simple I hesitate to even call it a “recipe.” It’s also perfect for this time of year, when bumper crops of radishes are filling CSA shares and farmer’s market stalls. Even if you dislike the characteristic peppery bite of raw radishes, you may find yourself falling in love with them in their braised-and-glazed form. Cooking mellows out the sharp flavor, turning radishes intoxicatingly sweet and fragrant. They’re the perfect companion dish for simply grilled meats or fish.
2 bunches of radishes
1/4 cup olive oil
1/2 cup Madeira wine
salt & black pepper to taste
Trim the tops and trailing roots off of the radishes, and then cut each radish vertically into wedges (4 if the radishes are small, and 8 if they’re large).
Heat the olive oil in a large skillet over medium heat. Add the radish wedges and stir to coat. Carefully pour in 1/2 cup Madeira wine, and bring to a boil. Cover, lower heat, and gently simmer radishes for about 15 to 20 minutes, until tender. Uncover, raise heat to medium again, and simmer vigorously until most of the liquid is gone, stirring occasionally, until the radishes are evenly glazed and golden brown at the edges. Season with salt and pepper to taste. Serve warm and enjoy!