I love radishes. I think it’s a Hungarian thing. My Hungarian grandmother used to serve them with her chicken soup and her instructions were always clear; you slice them in half, salt the wet (cut) side, and then take a bite the salted radish as you immediately follow with a spoonful of the soup. To this day I still enjoy my No Chicken Soup with cut salted radishes, though I am known to eat radishes anytime I find them in the store. I like them shaved in salads or simply raw, as a delicious nutritious snack.

I decided to try cooking the radishes instead of enjoying them raw. I had a hunch I would enjoy radishes served warm but I had no idea how much I’d love them. This recipe looks like it took a lot of time and effort but it’s actually quick, simple and very straightforward. Radishes with garlic and white wine may become your new favorite snack.

Ingredients:

2 bunches of sliced red radishes, washed, greens removed
5 large cloves of garlic, sliced
2 TBL chopped chives
2 Green onions, sliced
1/4 cup white wine
1/4 cup Mirin
1 TBL extra virgin olive oil

Directions:

1.  Place oil in a non-stick skillet and heat over medium-high.  Add chives and green onions. Saute for 2 minutes. Add garlic and saute another minute or until it starts to brown.

2.  Add in the radishes and mix well to coat them evenly. As the radishes cook, they start to sweat out liquid. Cook them for 4-5 minutes or until the liquid nearly evaporates.

3.  Pour in the wine, mix well and then cover and simmer at a medium heat for another 2-3 minutes.

4.  Just before all of the liquid is gone, add the Mirin, mix well and let it cook for an additional minute or two.

5. Turn off the heat, transfer to a large bowl and serve while still warm.