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Braised Radishes

Photo: Amy Neunsinger
Yield

Makes 6 servings

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.

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

Nutrition 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

How to Make It

  1. 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.