Mmmm....spring radishes. We liked the braised radishes that we made last week so much that we cooked them again last night. We made a couple improvements, though - this batch was crisper, lighter, more "radish-y" as one of our dining companions pointed out.
And they're simpler too - just a little olive oil, onion, rice vinegar, and mint....
Here's the recipe that we used this time. Quantities are slightly vague; we eyeballed everything.
Rinse the radishes and trim off the tops and root ends. Slice in half from top to bottom. Cut the onion, garlic and mint.
Heat a litte olive oil in a heavy skillet over medium heat. Add the diced onion and garlic and cook, stirring, until the onion is sweating and translucent. Add the radishes, placing them cut side down in the pan. Let them cook until the bottoms are slightly browned. Add the rice vinegar and water and cover. Simmer for 10 minutes, then remove the top. Turn the heat to medium high and cook, stirring, until any extra liquid has reduced. There shouldn't be much liquid, though.
Add the mint and cook, stirring, just until it's wilted. Season with salt and pepper. Serve.