Miso & Honey Glazed Radishes
Adapted from Andrea Bemis’ Dishing up the Dirt
Ingredients
2 tbs white miso
2 tbs unsalted butter
1 bunch radishes w/greens
1 1/2 tbs honey
pinch of salt
Instructions
- Stir together the miso and 1/12 tbs of butter.
- Separate the greens from the radishes and roughly chop the greens and set aside. Slice the larger radish in half, keep the smaller whole. Add the radishes to a skilled with 3/4 cup water, the honey, the remaining 1/2 tbs butter, and the salt. Cover the pan, bring the mixture to a boil. Remove the lid, keep the heat on high, and cook for 8 to 12 minutes, stirring often, until the radishes are tender and most of the liquid has evaporated.
- Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes. Stir in the radish greens and miso butter and cook for 1 to 3 minutes longer, or until the radishes are golden brown and lightly caramelized. Serve warm!
