Braised Radishes

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 19.11mg
  • Calories: 77.43
  • Calories from fat: 66%
  • Carbohydrate: 6.54g
  • Cholesterol: 15.05mg
  • Fat: 5.75g
  • Fiber: 1.06g
  • Iron: 0.26mg
  • Protein: 0.53mg
  • Saturated fat: 3.62g
  • Sodium: 120.68mg

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

  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.
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