Glazed Radishes And Pearl Onions
serves 2-4
We chose red pearl onions and pink-and-white radishes to make for a colorful presentation, but any radishes would work here; just be sure to cut them to the same size for even cooking.
1 bunch radishes (about 12)
10-12 fresh pearl onions
1 tablespoon unsalted butter
1 tablespoon sugar
1 tablespoon canola oil
1/2 cup vegetable stock or water
prep: 10 minutes
total: 35 minutes
saucepan (with lid)
1. Prep the radishes. Peel the onions: slice off the root end and blanch them for 30-seconds in boiling water. Cool in an ice bath and then slip off the skins.
2. In a large saucepan, melt the butter and sugar in the canola oil over medium heat. Put the radishes and pearl onions into the pan and toss to coat; cook 3 minutes.
3. Add the water or stock to the saucepan, cover and cook for 15 minutes.
4. Take the lid off and shake the pan to release the radishes and onions if they are sticking. If there is still liquid in the pan, turn the heat up to medium-high to reduce the liquid to a glaze, 3 minutes. The radishes and onions should be brown in spots. Toss to coat radishes and pearl onions in the reduced glaze and serve.
