A Jerry James Stone Recipe
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Ingredients
- 1 ½ lb CA Grown Radishes, about 3 bunches
- 2 cup CA Grown radish greens
- 2 cloves CA Grown garlic, minced
- 1 CA Grown shallot, diced
- 2 tbsp butter, unsalted
- 1 cup vegetable broth, low sodium
- ½ tsp sea salt
Instructions
- In a shallow dutch oven, melt 2 tablespoons butter over a medium-low heat.
- Add 1 diced shallot and saute until softened. Add 2 cloves minced garlic and saute for another minute.
- Add in 1½ pounds trimmed radishes (but save the greens) and mix until well coated in the butter sauce. Increase heat to medium-high and saute radishes until they just begin to soften, about 2 minutes.
- Add ½ teaspoon sea salt and 1 cup veggie broth, bring to a simmer and cover.
- If you don’t have a shallow dutch oven, cut a piece of parchment paper to cover the radishes with. This is a cartouche -- a parchment paper lid -- but like I said, a shallow dutch will do. This reduces the amount of evaporation that occurs during braising which is key to the technique.
- Cook radishes, stirring once or twice, for about 12 minutes until fork tender.
- Add in the chopped radish greens, cover, and turn off the heat. Cook until the greens just wilt.
- This dish can easily be made vegan. Replace the butter with oil.
