Braised Radishes

[ChefTalk.com]

About a week ago we had some friends over for dinner. It was a typical Chicago January night and the temp was around zero so I was suprised when they actually made it.

Not wanting to get overly complicated I roasted a chicken with potatoes, onions and garlic underneath which served as a natural rack of sorts. I use amish chickens that I get from Pasture2plate.com and they are they best I have found and always tender.

For the vegetables I did something that I had never done before I served radishes. Our guests where as suprised as my wife to see that I was serving braised radishes (which I believe are of the Easter egg variety). I cut off the greens and cleaned them and threw them in the salad and braised the radishes in a little butter, chicken stock, salt, pepper, and some sugar. They turned out wonderfully and everyone was suprised at how tasty they were.

The greens were very refreshing in the salad and I am sure I will use them again as a regular green on my table. The radishes where beautful and here is a shot of what they looked like:





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