We got this recipe a few years ago from Leslea Linebarger, a work-for-share at Stearns. Leslea hated radishes, but her whole family loved this preparation, Donna Savastio wrote in the original post.
1-2 bunches radishes, greens and tails removed, diced
1 lg. shallot or small onion, thinly sliced
3 Tbsp. olive oil
2-3 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
2 tsp sugar
salt and pepper
In a heavy skillet, heat the olive oil and add diced radishes and shallots. Add vinegars, salt, pepper and sugar, stirring to coat. Cover and cook on medium heat for 10 minutes, stirring occasionally. Reduce heat to low, stir and cook 20 more minutes, until soft.
This recipe was originally posted on September 29, 2010