Braised Radishes

0507braised-radishes
Photo by Amy Neunsinger
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 77.43 calories
    • Calories 66 calories from fat
    • Fat 5.75 g
    • Sat Fat 3.62 g
    • Cholesterol 15.05 mg
    • Sodium 120.68 mg
    • Protein 0.53 mg
    • Carbohydrate 6.54 g
    • Fiber 1.06 g
    • Iron 0.26 mg
    • Calcium 19.11 mg
  • June 2005

Ingredients

  1. Check 2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots
  2. Check 3tablespoons unsalted butter
  3. Check 2tablespoons sugar
  4. Check 1/2teaspoon kosher salt
  5. Check 1/4teaspoon 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.