Many people never think to cook radishes, but they are delicious when braised gently in butter. Brian likes to pair them with sugar snap peas, which mature in Dolores’s garden at about the same time. You could add other spring vegetables, such as turnips, baby carrots, or English peas. Blanch them separately (as for the sugar snap peas here) so they don’t pick up any radish color, then combine them all just long enough to reheat. Serve with Slow-Roasted King Salmon with Garden Herbs (page 110) or spring lamb.

　　

Ingredients

serves 4

　　1 pound sugar snap peas, ends trimmed, halved crosswise

　　4 tablespoons unsalted butter

　　3 dozen round red radishes, trimmed of greens and halved

　　Pinch of kosher salt

　　Pinch of sugar

　　1/2 cup vegetable stock (page 191) or water

　　

Step 1

Bring a medium pot of salted water to a boil over high heat. Add the peas and blanch just long enough to remove the raw taste, about 30 seconds. Drain and cool quickly in ice water, then drain again and pat dry.

　　

Step 2

Melt the butter in a medium saucepan over medium heat. Add the radishes, salt, and sugar. Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes. Add the peas and cook, stirring, until they are hot. Taste for seasoning. Serve immediately.

　　The Cakebread Cellars American Harvest Cookbook