Cookbook Club – The Silver Spoon

For February’s Cookbook Club, we used the The Silver Spoon, a bible of Italian food with over 2,000 recipes. To get a glimpse of our entire home cooked Italian meal, go to my Cookbook Club site. For now – my dish!

Radishes are so rarely cooked. In fact, I have had them cooked at a restaurant a sum total of one time. But I enjoyed them so much that I recreated the experience at home with my own Roasted Radishes Guessipe. So when I saw The Silver Spoon’s recipe for Glazed Radishes, I immediately knew I wanted to check out this different way to cook radishes.

I placed halved radishes in a pan with butter, sugar, and salt, then covered with water and brought to a boil. The recipe said to cover and simmer gently until the liquid is thick and syrupy. But after 45 minutes of simmering there was still so much liquid that I uncovered it.

Fifteen minutes later it was ready to go, and a very pretty pink color! Cooking the radishes eliminated all the bite of a raw radish and brought out tons of natural sweetness. Combined with a ton of butter, these were a treat that I am glad to add to my cooked radish repertoire.