Simmered radishes
Instructions:
- 3 bunches red round radishes (3 cups);
- 1 cup low-sodium chicken or vegetable broth;
- 2 teaspoons cornstarch mixed with 2 tablespoons of water;
- 1⁄4 teaspoon pepper.
- CHOOSE: Smooth, crisp, well-formed radishes, without black spots. If bought with the greens still attached, the greens should be fresh and have a bright color.
- STORE: Radishes should be stored in the refrigerator and are best if used within two weeks.
- HOW TO USE: Radishes should be scrubbed and washed with cold water. Trim tops and bottoms. Do not peel. Radishes add zest and color to tossed salads.
- Trim the radishes leaving a little of the green stems and cutting off the root end.
- Place in a saucepan with the broth and bring to a boil.
- Cover and reduce the heat and simmer until tender (about 10 minutes).
- Stir in the cornstarch/water mix and heat to thicken.
- Dust with pepper.