Since we often get radishes in our CSA box we have been on a mission to try to find new ways to serve them. Sure, they are great in salads, and they are commonly served with a baguette and some cold butter, but surely there had to be more ways to enjoy them.
Honey Glazed Radishes
While we were glazing some carrots with honey and Dijon one day, we wondered aloud whether you could glaze radishes with honey.
We have never been ones to be afraid of failure, so we went ahead and tried it. As it turns out, honey glazed radishes are pretty darn good.
A few words about out local honey. Local raw honey is a wonderful thing. That might sound like a simple generalized statement, but it is just wonderful. We have so many varieties of honey available at the farmers markets. There is wildflower honey, blackberry honey, fireweed honey, pumpkin flower honey… I can’t even remember all of the different varieties of honey that we’ve seen.
We tend to buy blackberry honey or just wildflower honey, but I think that fireweed honey would also work well for this recipe. Ideally you want a honey with a little bit of a bite to it. A honey that has a bit of a savory component in addition to the sweetness would just further enhance the recipe.
- 1 bunch of radishes
- 1 cup of chicken broth
- 1-2 Tbsp honey
- Salt and pepper or Habanero sugar from Zane and Zack’s (optional)
Slice the radishes rather thickly. For the average radish, you should end up with four slices per radish.
In a medium skillet over medium heat, add the radishes and the chicken broth.
Cook, stirring occasionally, until the chicken broth is nearly gone.
Add the honey to the pan and stir well. Within a minute or so, the honey will thin dramatically. Don’t go adding a lot more honey just because it doesn’t look like enough sauce. Trust me on this one!
Cook for another 5-7 minutes, plate, and serve. Season with salt and pepper if desired.
Chef’s Notes: We both enjoyed these a lot. The color was beautiful. We cooked them until they were relatively tender, but they still held their shape well. Though we didn’t try it at the time, I think these would be excellent with some of Secret Stash Salt’s Lavender Rosemary Sea Salt. We tried them both with salt and without and they were good both ways, but they were best when we sprinkled them with some Habanero infused sugar from Zane and Zack’s. If you are serving these as an appetizer, try pairing them with some plain chevre on a cracker or slice of sourdough baguette.
