This comes as more of a shock than it should, but braised radishes lose their pepperiness and taste like, well, root vegetables. Earthy, sweet brassica microgreens provide the perfect balance to the rich, buttery-ness of the radishes.
- 2 tbs butter
- 2 bunches radishes, tops removed and bulbs halved or quartered
- 1 tsp fennel seeds
- 2 cups chicken or veg stock
- 2 tsp white balsamic vinegar
- 2 cups Brassica microgreens blend
Melt butter in a 3 quart sauté pan over med heat. Add radishes and cook 5 min. Add fennel seed and cook 1 min longer.
Add stock, cover and simmer until radishes are tender, about 5 min longer.
Remove cover and reduce stock to glaze radishes. Deglaze pan with vinegar and toss with microgreens.
TIP: Brassica is one of the most prolific food producing genera of plants including cabbage, turnips, Brussels sprouts, bok choy, arugula, broccoli, cauliflower and even the seed processed to make Canola oil.