Butter-Stewed Radishes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds red radishes, about 3 bunches
- Salt and pepper
- 6tablespoons butter (¾ stick)
- 3tablespoons dill or parsley, freshly chopped
Nutritional analysis per serving (6 servings)
124 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the tops from the radishes, leaving ¼ inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
- Step 2
Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
- Step 3
Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.
Private Notes
Comments
Slow frying the radishes in the butter are also delicious. Do this after the cleaning, and start them off with a slow fry covered, salted and peppered to taste, stir occasionally, and when tender crisp, taste, re-season if necessary and sprinkle with dill. Serve immediately.
Unexpectedly good! Stewing the radishes took away most of their bite--they could almost pass as baby red potatoes when finished. My radish-hating husband nearly inhaled them!
Simple, beautiful, and delicious. I love raw radishes (especially with salt and butter) but how the flavor changes when you cook them! They taste like slightly spicy yet nutty turnips. Prepared with the butter and simple salt, pepper, and a sprinkling of fresh parsley, I could probably eat a whole pot of these by myself. Tip: a little more butter on top at the end doesn't hurt.
This was great! I received a lot of radishes from CSA and I decided to make this recipe — I think this makes radishes into a really tasty side dish, if you pair it properly. It ends up with a more delicate taste, they went really nicely with some seared ahi and rice (I had an Asian soy based sauce on the rice and a dipping sauce on the side). I also had shaved raw radish slices on the dish.
Always heard we should eat more vegetables such as radishes but thought they’re bitter and spicy to taste. This recipe really turns them into buttery delicious morsels. Thank you, Mr. Tanis.
Best way to eat a radish, per my husband, who doesn't care for them at all.
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