D’Avignon radishes, otherwise known as French Breakfast radishes, are much more than a fantastic salad topping. Both their brightly colored bulbs and their slightly fuzzy green tops are edible and give quite a taste-punch.
For those who balk at their acerbic bite when raw, heating up these beauties renders the flavor much more mellow. While radishes are lovely when roasted with other root vegetables, sauteéd with their greens thrown in at the last minute to wilt, or sliced thinly and made into radish chips, this week’s recipe focuses on braising radishes.
In braising a fat such as butter, vegetable, or coconut oil is used to start cooking the radish roots, then they are bathed in a liquid that is reduced before serving. You can garnish the dish with parsley or use the minced green radish tops to add some extra color.