The recipe called Honey-Mustard-Braised Radishes and Mustard Greens arrived in my inbox from Food and Wine Magazine today. I was drawn to the recipe because it sounded flavorful and I could make it work with what I had at home. I didn’t change too many things. I did add the pickled mustard seeds….Actually I added the mustard seeds because Food and Wine Magazine has the recipe on-line without the mustard seeds in the recipe. Instead of mustard greens I used baby bok choys. I also added the crispy radishes. I must note that I really didn’t think that this sauce would work out but it did….It looked like it was breaking and would never reduce or get together BUT IT DID!…………it just takes MUCH longer than written but it’s worth waiting for as it taste marvelous. My idea of a serving size might differ from your idea of a serving size. This makes between 4-6 side servings.

Ingredients for around 4 side servings

2 Tablespoons mustard seeds

2 Tablespoons pickled pepper brine (preferably home made) or substitute apple cider vinegar

1 stick unsalted butter

4 oz prepared hot horseradish

3 garlic cloves – ground to paste

2 shallots – fine chopped

1/4 cup + 2 Tablespoons white vinegar

2 Tablespoons honey

1 1/2 Tablespoons Dijon Mustard

2 cups water

12 radishes – cut in quarters

2 radishes – sliced very thin

1 lb baby bok choy – cut in half long ways

fresh crushed sea salt – to taste

fresh ground black pepper to taste

2 Tablespoons chives – chopped

neutral oil to fry the radishes with

Directions

Directions make pickled mustard seeds at least 6 hours before you make this recipe. Toast the mustard seeds on low heat for around 5 minutes. Remove seeds from pan and put in a small container or dish. Pour the brine or apple cider vinegar over the mustard seeds. Put it in the refrigerator until ready to use.

Put around an inch of oil in a sauce pot on slightly over medium heat. When the oil is hot starts frying up the radish slices until they are crisp but not burnt. They need to drain and cool on either a cooling rack or a baking sheet lined with paper towels.

In a sauce pot add the butter, horseradish, garlic, shallots, vinegar, honey, mustard, and 2 cups of water. Bring this to a simmer on medium high heat stirring occasionally. You need this to reduce to at least half. After it’s reduced to half add the radishes and cook them till fork tender (timing will differ) Mine took around 5 minutes but depending on size and freshness they might take less time. Remove the radishes when done and then add the bok choy root side down in pot. The root needs to cook around two minutes. After two minutes stir the bok choy around for a few seconds to wilt the leaves. Remove bok choy on to a platter for serving. Season with salt and pepper to taste. At this point I wanted to reduce my sauce even more so I let mine reduce more and then I put the plate together.

Bok Choy is on the platter. Add the braised radishes. Add more sauce. Finish with crisp radish slices and chives,

A special THANKS to Star Chef Grant Achatz for sharing his FORKING Amazing recipe with Food & Wine Magazine so I could come up with what I made here.

Enjoy!