Braised Red Radishes Recipes

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BRAISED RED RADISHES



Braised Red Radishes image

Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.

Provided by Julia Moskin

Categories     easy, quick, side dish

Time 20m

Yield 10 servings

Number Of Ingredients 5

40 radishes (green tops optional)
3 tablespoons butter
2 shallots, diced
2 teaspoons fresh thyme leaves, plus more for garnish
Salt and pepper

Steps:

  • 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.
  • 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.
  • Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about 1/3 cup. Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes. Garnish with thyme leaves, and serve.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED RADISHES



Braised Radishes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper

Steps:

  • Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

BRAISED RADISHES



braised radishes image

Make and share this braised radishes recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

cooking spray
1/4 cup minced red onion
1 teaspoon fresh thyme leave, minced
3 cups radishes (1 lb)
1 cup dry white wine
1 tablespoon butter
salt
1 tablespoon chopped parsley

Steps:

  • spray a medium saucepan with cooking spray.
  • heat over medium-low heat.
  • add onions and thyme, cook 3 minutes.
  • stir in radishes, cook 2 minutes, stirring.
  • add wine.
  • bring to a boil.
  • cover, lower heat and simmer 5 minutes until radishes are tender.
  • remove radishes with a slotted spoon.
  • cook the wine mixture a few minutes more until reduced and thickened.
  • remove from heat.
  • stir in butter and salt to taste.
  • pour over radishes, sprinkle with parsley.

Nutrition Facts : Calories 62, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 38.8, Carbohydrate 3.7, Fiber 1.1, Sugar 1.9, Protein 0.5

BRAISED RADISHES



Braised Radishes image

A new and exciting way to get your loved ones to eat radishes. Even the pickiest eaters will enjoy radishes prepared this way. I know, I was one and I have been converted. Braising tenderizes and mellows the peppery taste of the radish.

Provided by Baby Kato

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 bunches radishes, small radishes work best
1 tablespoon butter
1 tablespoon olive oil, extra virgin
2 tablespoons sugar, white
1/2 teaspoon salt, fine
1/4 teaspoon pepper, black, freshly ground
1 tablespoon parsley, finely chopped

Steps:

  • Wash and trim radishes, if large cut them in half.
  • Add radishes to a deep pan, add enough water to cover them.
  • Add the butter, olive oil, sugar and salt.
  • Cover and bring to a boil.
  • Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
  • If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
  • Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.

Nutrition Facts : Calories 83.2, Fat 6.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 323.7, Carbohydrate 7.1, Fiber 0.4, Sugar 6.6, Protein 0.2

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