Ingredients:
500-600 g of fresh radishes (about 1.1 to 1.3 lbs)
1 onion
3 tbsp olive oil
150 g sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
1 tbsp whole grain mustard (French/Dijon)
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), then place them in a skillet with heated oil.
Add the sliced onion to the skillet as well.
Sauté, 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 for a delicious dish.
They pair well with meat.
It’s important to use “young,” crunchy radishes for this recipe.