The classic French technique of glazing vegetables is one of the first cooking methods you learn for vegetables in culinary school. A common cooking technique for root vegetables like carrots, turnips and radishes, glazing vegetables is a simple technique that purely enhances the vegetables’ natural flavors and produces a tender, perfectly cooked bite each and every time. Here’s the technique: place the halved radishes in a saucepan, cover with water and add in a touch of vinegar, sugar, seasonings and a pat of butter. Bring the mixture to a boil and then simmer until the radishes are tender, slightly translucent and perfectly glazed. It’s just that simple!
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Glazed Radishes
Ingredients:
- 10-12 large radishes, ends trimmed and halved
- 1 Tablespoon of white wine or champagne vinegar
- 3 Tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Chopped parsley, for garnish
Directions:
- Place the halved radishes in a saucepan, cover with water and add in a touch of vinegar, sugar, seasonings and a pat of butter.
- Bring the mixture to a boil and then simmer until the radishes are tender, slightly translucent and perfectly glazed, about 20-25 minutes. Garnish with chopped, fresh parsley before serving warm.
Tagged: butter, French cooking, fresh parsley, glazed radishes, glazed vegetables, granulated sugar, radishes, root vegetables, sugar, vinegar
You have posted some amazing recipes!! Thanks for sharing!
You are quite welcome. It has been fun making these recipes over the past few weeks—such lovely produce available this time of year. I hope you get to try some of them out!