Thursday, March 15, 2012

Braised Radishes

I made these braised radishes.  They were good, and quite an interesting taste and texture in comparison to a raw radish.  They didn't wow me though.  I'd give them a solid C+ if I was a teacher.  I added 1/2 tsp dried thyme while cooking, but other than that, made no changes.  You could easily use veggie stock to make this a vegetarian friendly recipe.

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