Ingredients:
500–600 g fresh radishes (about 1.1 to 1.3 lbs)
1 onion
3 tbsp olive oil
150 g sour cream (a thicker, tangier Eastern European-style sour cream)
1 tbsp whole-grain mustard (Dijon or French-style)
1 tbsp finely chopped dill
Salt and pepper to taste
Wash the radishes, trim the ends, and cut them into quarters or halves (depending on their size). Place them in a skillet with the heated oil.
Add the sliced onion to the skillet as well.
Sauté the radishes and onion, stirring occasionally, until the radishes are tender, about 20 minutes.
Stir in the mustard, sour cream, salt, pepper, and dill.
Cook everything together for another 5 minutes.
Braised radishes may sound unusual, but they make a delicious side.
They pair well with meat.
Use young, crunchy radishes for this recipe.
