My Roots Are Showing

Radishes are one of those roots I tend to forget about until I see a gorgeous bunch of them in the grocery store or farmers market just calling to me. For the most part I just like munching on them as is, they are so crunchy and have that nice peppery bite. I didn’t realize that they were part of the mustard family until I read it somewhere. It seems that radishes are most commonly used in their raw state but for something different try cooking with them, you will be in for a pleasant surprise.


Ruby Radishes

3 Tablespoons butter
20-25 red radishes (leave whole)
2 Teaspoons sugar
2 Teaspoons red wine vinegar
1 1/2 tbsp. snipped fresh dill
Salt and Pepper to taste

Melt butter over medium heat, add radishes and toss to coat with butter. Cover pan and cook for 4 minutes, shaking occasionally. Add sugar and vinegar; cook for 1 minute more then sprinkle with dill and season to taste with salt and pepper.