Miso-Butter Glazed Radishes

The Vegetable:
Revisiting the radish this week, with their peppery flavour and crunchy texture. Radishes grow prolifically, progressing from seed to maturity in 30-45 days. They originated in China thousands of years ago and gradually travelled West. Radishes then became an important cultivated vegetable in Egypt, Greece, and Rome. So much so, in fact, that they were used as a form of currency by ancient Egyptians, and were revered by the Greeks, attested to by the gold replicas of the radish that were offered up to their god Apollo. Nowadays they are a significant crop, with hundreds of varieties grown globally, accounting for 2% of the world vegetable production.
The Dish:
I was eyeing up our bountiful pile of vegetables, washed and drying on the countertop, and considering what dinner would consist of tonight. Mmm, hello eye grabbing radishes, with their beautiful bright pink and green colours. The cooler evening demanded something warm, so pan cooked radishes, glazed in comforting miso, butter, and honey fit the bill. We piled them atop fresh hot flatbread and ate them with our hands, and it warmed us from tops to souls.
The Ingredients:
1 bunch Radish, sliced in halves with smaller radishes left whole
1 bunch Radish Greens, roughly chopped
3 tablespoons Miso
1 and 2 tablespoons Butter (3 tablespoons total), dairy or alternative
1 tablespoon Honey
Pinch of Sea Salt and Cracked Peppercorn
The How To:
Put radishes, 3/4 cup of water, 1 tablespoon of butter and salt in a covered skillet. Bring to a boil over high heat, then remove the lid and, stirring often, allow to cook for about 10 minutes, until the liquid has reduced and the radishes are tender. Reduce to a low heat and continue to cook until the sauce has almost become a glaze. Add the radish greens, miso, and remaining butter, then cook for a further 2 minutes to caramelize the radishes and wilt the greens.
Spoon up warm radishes and miso butter. Top with a pinch of sea salt and cracked pepper. Mmm-mmm.
Tidbits:
If your radish greens aren’t looking too flash, or you want extra, substitute or add spinach. I added.
Created by Elena Keir of Naked Cakes and Wholefoods