Braised Radishes

Braised Radishes
Amy Neunsinger
Simmer the vegetables in water, butter, sugar, salt, and pepper until tender.

Get the recipe.
Serves 6
preparation
5
minutes
cooking
15
minutes

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

Directions

  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.
  2. 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.
  3. 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.

 

 

Frances Boswell and Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 66 %
  • Calcium 19.11 mg
  • Carbohydrate 6.54 g
  • Cholesterol 15.05 mg
  • Fat 5.75 g
  • Fiber 1.06 g
  • Iron 0.26 mg
  • Protein 0.53 mg
  • Sat Fat 3.62 g
  • Sodium 120.68 mg
What does this mean? See Nutrition 101.