Chardonnay-Braised Radishes

recipe
Cooked radishes turn delicately mild and sweet. Braise them just until tender but not soft. Insert a sharp knife into the radish to check doneness. A properly cooked (but not overdone) radish will easily yield to the knife, but it should stay on the blade without falling off.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 36
Caloriesfromfat 58 %
Fat 2.3 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 3.6 g
Fiber 1.2 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 235 mg
Calcium 22 mg

Ingredients

Cooking spray
1/4 cup minced red onion
1 teaspoon minced fresh thyme
3 cups small radishes (about 1 pound)
1 cup Chardonnay or other dry white wine
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon chopped fresh parsley

Preparation

Heat a medium saucepan coated with cooking spray over medium-low heat. Add onion and thyme; cook 3 minutes, stirring frequently. Stir in radishes; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 5 minutes or just until radishes are tender.

Remove radishes from pan with a slotted spoon. Cook wine mixture 2 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in butter and salt. Pour wine mixture over radishes, and sprinkle with parsley. Serve immediately.

Note:

Bruce Weinstein and Mark Scarbrough,

April 2004
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