Join our community of Solution Seekers!

Braised Radishes

Braised Radishes
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:



  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.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 77.43Calories From Fat 66%
  • Calcium 19.11mg
  • Carbohydrate 6.54g
  • Cholesterol 15.05mg
  • Fat 5.75g
  • Fiber 1.06g
  • Iron 0.26mg
  • Protein 0.53mg
  • Sat Fat 3.62g
  • Sodium 120.68mg
What does this mean? See Nutrition 101 .

Quick 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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.