Serve those radishes hot with Hetty Lui McKinnon’s recipe for Miso-Butter Glazed Radishes. Five ingredients plus salt and noodles. And it uses the greens as well as the radishes. It’s from her “To Vegetables, with Love” cookbook which is a constant reference in my kitchen. ~Conne
Ingredients:
Thick rice noodles or other pasta Radishes, quartered and greens reserved 4 tablespoons vegan or salted butter 2 cloves garlic, grated 1/4 cup white miso 4 teaspoons maple syrup Sea salt
Preparation:
Bring a large pot of salted water to the boil. Add the noodles and cook according to packet instructions. Drain and rinse until cold water. Drain again.
Meanwhile, heat a large skillet over medium-high heat. When hot, add the radishes, 3 tablespoons of the butter, the garlic and miso and stir until the butter has melted and the radishes are coated. Add 1/4 cup water and, when the liquid is bubbling, reduce the heat to medium and cover with a lid. Cook for 2-3 minutes, tossing once halfway through, until the radishes are just tender, juicy and golden.
Remove the lid, add the remaining 1 tablespoon of butter, drizzle with the maple syrup and toss well. Add the greens to the pan and toss for 30 seconds. Rinse the noodles with water to loosen them and then immediately add them to the noodles (don’t drain them, the water will deglaze the pan) and toss until combined. Taste and season with about 1 teaspoon of sea salt, if needed (some brands of miso are saltier than others so season accordingly).