Fine Cooking (April/May 2013)
We read somewhere recently that Americans waste up to 40 percent of the food we purchase -- nearly half the food in this country gets thrown in the garbage.
We like to think we're not that wasteful around the Bitten Word household (partly because we never met a leftover we didn't like, or wouldn't try to reinvent as a second dish).
Still, like everyone else, we go digging into the crisper occasionally only to find the remnants of bygone vegetables. Our Vegetable Board helps, especially in warmer months when the veggies are coming fast and furious from our CSA. Those six months of the year are a bit of a vegetable gauntlet, as we race to use the vegetables before they spoil. (But don't worry, after too much winter, we're ready for the fresh produce onslaught. Bring. It. On.)
Radishes can seem especially challenging. We love them raw in salads, but rarely think to cook them as a side dish. Now, thanks to a feature in the April/May issue of Fine Cooking called "Radishes Can Take the Heat," we've got more than enough good ideas.
This dish is different.
Adding a little honey really transforms these radishes. But the real secret ingredient here is the white balsamic vinegar. It gives the dish a sharp flavor note that really makes it special. (Somehow the combination of the honey and vinegar brought out a raisin-y flavor in the radishes that was really wonderful.)
But our money's on these Honey-Roasted Radishes. Armed with great recipes like these for our CSA season, we can't lose.
And neither can you.
Fine Cooking (April/May 2013), recipe by Diane Morgan
Subscribe to Fine Cooking
Nutritional informationa available at FineCooking.com
(This photo: Fine Cooking)
1-3/4 lb. radishes (about 2 bunches), tops removed and reserved
2 Tbs. honey
1 Tbs. unsalted butter, melted
1 Tbs. white balsamic vinegar
Kosher salt and freshly ground black pepper
Position a rack in the center of the oven, set a 12-inch ovenproof skillet (preferably cast iron) on the rack, and heat the oven to 450°F.
Trim the radishes and then halve or quarter them lengthwise, depending on their size. Trim and discard the stems from the tops, wash the leaves thoroughly, and pat dry or dry in a salad spinner.
In a medium bowl, combine the honey, butter, vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Add the radishes and toss until coated. Transfer to the hot skillet, spread in a single layer, and roast, stirring occasionally, until the radishes are crisp-tender, 15 to 20 minutes. Remove from the oven, add the radish leaves, and toss until the leaves are just wilted; serve.