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 LAMB WITH RADISHES AND MINT



Braised Lamb with Radishes and Mint image

In this Basque-inspired braised lamb shoulder, the radishes that are cooked with the lamb absorb the other flavors in the dish. I really hope you give this strange, but exciting braised lamb dish a try soon.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 3h43m

Yield 4

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
¼ teaspoon cayenne pepper
4 (10 ounce) lamb shoulder chops
1 tablespoon olive oil
⅓ cup sherry vinegar
2 tablespoons white sugar
4 oil-packed anchovy fillets
1 ½ cups low-sodium chicken broth
2 teaspoons minced fresh rosemary
¼ teaspoon ground cinnamon
2 bunches breakfast radishes, rinsed and trimmed
5 fresh mint leaves, finely sliced
1 tablespoon cold butter

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Mix together salt, pepper, paprika, and cayenne pepper. Place lamb chops on a work surface; press seasoning onto both sides of lamb chops.
  • Heat oil in large oven-proof skillet over high heat. Brown lamb well on both sides, 3 or 4 minutes per side. Remove chops from pan; reduce heat to low. Add vinegar, sugar, and anchovies. Cook and stir, breaking up anchovies. Turn up heat to medium and continue stirring until mixture reduces to the consistency of syrup, about 3 minutes. Stir in chicken broth. Raise heat to high. Add rosemary and cinnamon; bring to a simmer. Transfer browned lamb chops to pan and place radishes among the chops. Cover.
  • Place skillet in preheated oven. Roast slowly for 1 1/2 hours; turn chops. Continue roasting until meat is just tender and is beginning to separate from the bone, about 1 1/2 additional hours. Turn chops again.
  • Raise oven temperature to 425 degrees F (220 degrees C). Remove cover from skillet. Roast until meat is falling off the bone and fork tender, 15 to 20 minutes. Remove skillet from oven.
  • Transfer lamb and radishes to serving platter. Place pan on stove over medium-high heat. Bring sauce to a simmer until it is slightly reduced and thickened, skimming off surface fat. Remove from heat. Add sliced mint and butter. Keep stirring until butter melts. Spoon sauce over lamb and radishes.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 9.1 g, Cholesterol 157.6 mg, Fat 36.2 g, Fiber 1.2 g, Protein 39.4 g, SaturatedFat 14.6 g, Sodium 1759.3 mg, Sugar 7.5 g

SAUTEED RADISHES



Sauteed Radishes image

I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.

Provided by jennifer263

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 3

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Steps:

  • Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Nutrition Facts : Calories 29.1 calories, Carbohydrate 0.8 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 29.2 mg, Sugar 0.4 g

BRAISED RED RADISHES



Braised Red Radishes image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 tablespoons butter
1 scallion, diced
1 teaspoon basil, chopped
10 large radishes, scrubbed and halved
2 to 3 cups vegetable stock, as needed
Salt and pepper, to taste

Steps:

  • In a small saute pan, melt butter. Saute the scallion and basil for 1 minute. Add the radishes, and vegetable stock to cover. Bring the stock to a simmer and cook until radishes are tender, about 4 minutes. Remove the radishes and reduce the cooking liquid 50 percent. Salt and pepper to taste. Drizzle liquid over radishes before serving.

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 RED RADISHES



BRAISED RED RADISHES image

Categories     Leafy Green     Vegetarian

Yield 10

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:

  • 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. 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. 3. 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.

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BRAISED RADISHES RECIPE | LEITE'S CULINARIA
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2020-05-23  · This braised radishes recipe calls for breakfast radishes, which are a white-tipped variety of radish that tends to be milder than its rotund red counterpart. The elongated shape of the breakfast radish …
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  • Using a sharp paring knife, trim the tips and tops from the radishes. Rinse the radishes thoroughly in cold water, rubbing the radishes with your fingers to remove any dirt. (If using round red radishes in place of slender breakfast radishes, cut them in half or, if large, in quarters.) Place the radishes in a sauté pan that’s large enough to comfortably hold the radishes in a single layer.
  • Pour the chicken stock over the radishes and add the butter. Don’t worry if the liquid doesn’t completely cover the radishes. Sprinkle with a small pinch of salt and place over medium heat. Bring to a boil and then immediately reduce the heat to a gentle simmer. Continue to cook, tossing the radishes occasionally so they cook evenly and to coat them with the cooking liquid, until they’re almost tender, anywhere from 8 to 13 minutes, depending on the size of the radishes and the flame under the pan.
  • When the radishes are almost tender, turn up the heat slightly to reduce the liquid until there is just enough to coat the radishes in a pale, glossy glaze. Gently turn the radishes and their cooking liquid into a small dish. (If your radishes are perfectly tender and you have quite a lot of cooking liquid, use a slotted spoon to place the radishes in a small serving dish and then continue to simmer the cooking liquid until it’s the desired sauce-like consistency and then pour it over the radishes.)
  • Add another sprinkle of salt and a generous grind of pepper. Serve warm. Originally published March 13, 2016.
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BUTTER-BRAISED RADISHES - RECIPE - FINECOOKING
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2013-02-21  · Recipe Butter-Braised Radishes. By Diane Morgan Fine Cooking Issue 122. Scott Phillips. Servings: 4. This simple, flavorful braise yields luscious, tender radishes. Their peppery-sweet taste is offset by tangy cider vinegar, rich butter, and just a pinch of sugar. They’re a delicious accompaniment to roast pork or chicken. Ingredients. 1-3/4 lb. radishes …
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2009-04-19  · Add the diced onion and reduce the heat to medium. Cook, stirring, for about 3 minutes, until the onion softens. Add the radishes, salt and pepper to taste, …
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2005-06-21  · 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. Advertisement. Step 2. Reduce heat to medium-low and simmer until the radishes …
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Calories 77 per serving
  • 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.
  • 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.
  • 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.
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ACROSS THE STREET'S BRAISED RED RADISHES RECIPE - SEEN ...
2013-12-07  · Directions. Put the radishes in a medium saucepan and add 1 teaspoon of salt, the sugar, oil and water. Bring to a boil over high heat, then lower the heat to moderate, cover and simmer until …
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BRAISED PORK WITH WHITE RADISH | CHINA SICHUAN FOOD
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Total Time 40 mins
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BRAISED BEEF AND RADISH (蘿蔔炆牛腩) - OH MY FOOD RECIPES
2020-03-13  · What is braised beef and radish? Cantonese style braised beef and radish is a classic and famous Chinese dish. Not only the beef is soft and tender, but also the daikon is juicy. Also, it often serves with rice or noodles. For example, braised beef ho fun noodle soup is one of the popular noodle soups. Instant pot braised …
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RECIPE: BRAISED RADISHES WITH SHALLOTS & BACON | KITCHN
2019-05-03  · Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for ...
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BRAISED RADISHES RECIPES
BRAISED RED RADISHES. 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. Ingredients; 40 radishes (green tops optional) 3 tablespoons butter: 2 shallots, diced: 2 teaspoons fresh thyme leaves, plus more for garnish ...
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Top Asked Questions

What's the best way to cook radishes at home?
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.
How to make braised chicken with radish recipe?
Braised Chicken with Radish Recipe. Toss in the radish and carrot. Stir fry for 5 minutes. Push the vegetables aside. Add some oil in the middle. Add chicken and cook until all sides are brown, about 4 minutes. Pour in water. Cover and cook until the chicken is softened, sauce is reduced by two-thirds. Season with salt if needed.
How long does it take to cook a radish in a pot?
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.
Is there such a thing as braised radishes?
Braised radishes are a relatively unknown novelty, or shall we say art form, that rely on a French cooking technique, chicken stock, and butter to turn the everyday into the elegant. Heck yeah you can braise radishes. In fact, we’d go so far as to say braised radishes are tantamount to an art form.

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