Braised Red Radishes
Updated Oct. 14, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 40radishes (green tops optional)
- 3tablespoons butter
- 2shallots, diced
- 2teaspoons fresh thyme leaves, plus more for garnish
- Salt and pepper
Nutritional analysis per serving (10 servings)
42 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 75 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
If radish tops are intact and in good condition, trim off (leaving a short length of stem attached to radish), wash and set aside. Leave small radishes whole, and cut large ones in half.
- Step 2
In a medium-size pot melt 2 tablespoons butter over medium-high heat. Add shallots and thyme, and cook, stirring, until softened, about 2 minutes. Add radishes, a sprinkling of salt and pepper and just enough water to cover radishes. Bring to a simmer, and cook until tender, 3 to 5 minutes. If using, add radish tops, and simmer 1 minute more.
- Step 3
Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about â…“ cup. Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes. Garnish with thyme leaves, and serve.
Private Notes
Comments
There was nothing wrong with this but I think I much prefer the flavor of raw radishes. I'm not sure braising really did much for me.
This was a very tasty dish. My radish tops were not up to par, so I added a bunch of swiss chard, chopped. Delicious!
To save calories, I used 1 T butter to saute the radishes then braised them in chicken stock. Great flavor and we didn’t miss the other 2 T butter. My husband, who is not a raw radish fan, loved them. That is good since we currently have a garden full of radishes (my doing!)
The shallots I had gave a slightly bitter taste, so toward the end I added just a splash of chicken broth and reduced it again. That, and a big handful of parsley, and I've gotta' say: Yummy! This goes on permanent rotation.
This was a good recipe - I was looking for some way to cook radishes since they’re quite good for you, another vegetable to add to my diet; unfortunately radishes are... not something I will be cooking with again. Did not enjoy. HOWEVER, the sauce created from this recipe is absolutely delicious and perfect.
missing a little punch but nice with salmon
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