Chardonnay-Braised Radishes

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

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 58%
  • Fat: 2.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 3.6g
  • Fiber: 1.2g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 235mg
  • Calcium: 22mg

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

  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.
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