Braised Radishes

Braised Radishes Recipe
Photo: Amy Neunsinger

Recipe from

Nutritional Information

Calcium 19.11 mg
Calories 77.43
Caloriesfromfat 66 %
Carbohydrate 6.54 g
Cholesterol 15.05 mg
Fat 5.75 g
Fiber 1.06 g
Iron 0.26 mg
Protein 0.53 mg
Satfat 3.62 g
Sodium 120.68 mg

Ingredients

2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots
3 tablespoons unsalted butter
2 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes. If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

Tip: The long, slender icicle radish is typically available in spring and early summer. If you prefer the more common red radish, which is round, slice it in half vertically.

Note:

July 2005
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