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Chardonnay-Braised Radishes

Yield 6 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.