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Balsamic Glazed Radishes with Ramps
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Description
Yes! You can cook radishes and they are delicious! The radishes mellow some but still hold firmness. And ramps! They are available in spring for only about 8 weeks so eat them while you can. They have a pungent garlic flavor and make everything taste like spring!
Ingredients
- 2 bunches Spring Radishes
- 2 Tablespoons Extra Virgin Olive Oil
- 12 stalks Ramps, White Part Only (save Green Leaves For Pesto)
- 1 pinch Salt
- 1 pinch Pepper
- 4 Tablespoons Balsamic Vinegar
- ¼ cups Water
- ¼ cups Fresh Chopped Parsley
- 3 sprigs Fresh Thyme, Stems Removed
Preparation
Trim the leaves and stems off the radishes and cut them in half.
Heat the extra virgin olive oil on medium-high heat in a cast iron skillet. Add ramps and radishes. Add salt and pepper. Leave the pan still so the radishes get color on one side, which will take a few minutes. Then stir and sauté for an additional 5 minutes. Add balsamic vinegar and water, lower the heat to medium and simmer until the balsamic vinegar mixture glazes the radishes and ramps. Remove from heat and stir in herbs. Serve hot or at room temperature.
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