Ginger-Glazed Radishes with Cider and Raisins


  • Spring


1/2 tsp salt, divided
1 bunch radishes
1/4 c sugar or honey
1/8 c white vinegar
1-2 tsp freshly grated ginger
2 tbsp cornstartch
1/4 c apple or grape cider
1/2 c raisins
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped crystallized ginger (optional garnish)


1. Bring 2 quarts water to a boil in a large pot. Add a dash of salt, then the radishes. When the water returns to a boil, cover and reduce heat. Simmer the radishes gently until tender but not mushy, 10 to 15 minutes depending on size. Remove the pot from heat and transfer the radishes to a dish to cool.

2. Meanwhile, transfer 1/2 cup of the hot cooking water to a medium pot. Stir in the sugar or honey, vinegar, and ginger to taste. Add 1/2 teaspoon salt.

3. Combine the cornstarch and cider in a small glass or bowl; let stand until cornstarch is dissolved.

4. Slice the radishes to your desired thickness.

5. Place the pot with the ginger mixture over medium heat. Stir in the cider mixture and adjust the heat so the ingredients simmer. Cook, stirring constantly, until the mixture is smooth and thickened, 2-3 minutes.

6. Remove the pot from heat; stir in the raisins and sliced turnips and continue to stir for 2 minutes, until the mixture reaches a thick, gravy-like consistency. Stop stirring and let stand for 2 minutes. Garnish with parsley and crystallized ginger.

From Farmer John's Cookbook: The Real Dirt on Vegetables