GLAZED RADISHES
Steps:
- Trim 3 large bunches radishes. Transfer to a skillet and add 1/4 cup water, 1 tablespoon each butter and sugar, and 1 teaspoon salt. Cover, bring to a boil and cook until almost tender, about 4 minutes. Uncover and cook until the liquid evaporates and the radishes are glazed, 4 to 5 more minutes.
- Serves: 3; Calories: 51 ;Total Fat: 4 grams; Saturated Fat: 2.5 grams; Protein: 0 grams; Total carbohydrates: 5 grams; Sugar: 4 grams; Fiber: 1 gram; Cholesterol: 10 milligrams; Sodium: 815 milligrams
Nutrition Facts : Calories 51 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 815 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 0 grams, Sugar 4 grams
LILLET AND BROWN-BUTTER GLAZED RADISHES WITH KOHLRABI
Look for radishes with fresh, vibrant green tops, which lend a striking color and mild peppery bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.
BROWN BUTTER GLAZED RADISHES
Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature. If you find radishes with beautiful green tops, toss the glazed radishes with the greens and a little olive oil for an out-of-the-ordinary salad.
Provided by Rick A. Martinez
Categories easy, quick, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring radishes, butter, sugar, salt and 1/3 cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.
- Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.
- Serve glazed radishes topped with herbs and a squeeze of lemon.
RADISHES DIPPED IN BROWN BUTTER
These radishes are one of the trendiest snacks around to serve to friends. The browning adds extra flavour to these crunchy, seasonal delights
Provided by Barney Desmazery
Categories Canapes
Time 10m
Yield 15 as canapé
Number Of Ingredients 3
Steps:
- Clean the radishes well, trim any unsightly leaves, ensure they are completely dry and keep in the fridge until needed.
- Scoop one-third of the butter into a small saucepan and sizzle until it turns a hazelnut-brown colour. Remove from the heat, pour into a bowl and leave to cool completely - if it solidifies slightly, all the better.
- Put the rest of the butter in a microwaveable bowl and whisk until it is the consistency of melted chocolate. If the butter is too hard to whisk, give it a few short blasts in the microwave, whisking well between each blast until done. Stir the browned butter into the whisked butter and set aside.
- Line a tray with baking parchment, dip the radishes into the butter and lay them on the tray. Sprinkle them with sea salt before the butter hardens. Put back in the fridge until ready to serve. Arrange on a large sharing board before serving straight away while the butter is cold.
Nutrition Facts : Calories 52 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat
BRAISED RADISHES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
GLAZED RADISHES
Steps:
- Cut the greens off about 1/4 inch above where they join the radishes, leaving a tiny decorative piece of green attached to each radish. Trim off the root tips. Put the radishes in a saute pan just large enough to hold them in a single layer and pour over enough broth or water, about 1 cup, to come halfway up the sides of the radishes. Add the butter to the pan and sprinkle over sugar and salt. Bring to a simmer over high heat, turn down the heat to medium, and place a sheet of aluminum foil or wax paper loosely over the radishes. Simmer for about 15 minutes, or until the radishes can be poked through with a skewer or paring knife but still offer some resistance. If they are done but there is still liquid in the pan, remove foil or paper and turn the heat up high to quickly evaporate the liquid. When all the liquid has evaporated and the radishes start to brown on 1 side, toss them, or very gently stir until they are lightly browned on all sides and a thin layer of caramelized sugar has attached to the bottom of the pan. Pour about 2 tablespoons water into the pan and quickly toss or stir the radishes over high heat to dissolve the sugar caramelized on the bottom of the pan and get it to coat the radishes in an even layer. When the water has evaporated, grind over some pepper and serve immediately.
GLAZED RADISHES
Steps:
- Place radishes in a saute pan and add water until it comes a third of the way up the vegetables. Add a slab of butter and a hearty pinch of salt and sugar, bring to a boil, then simmer over medium-high heat until most of the liquid evaporates; toss radishes in the buttery glaze.
BROWN-BUTTER BASTED RADISHES & ASPARAGUS
This veggie side dish counts for 2 of your 5-a-day, and it makes a great accompaniment to roast chicken or fish
Provided by Rosie Birkett
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins - keep stirring, so that it doesn't blacken or burn.
- While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.
- Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.
- Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.
Nutrition Facts : Calories 238 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein
GLAZED RADISHES
Categories Side Vegetarian Quick & Easy Radish Spring Simmer Boil Gourmet
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
ROASTED RADISHES WITH BROWN BUTTER
From our local newspaper, best recipes of 2016. Roasted radishes are nothing like raw radishes. Roasting transforms the radishes from pungent and crunchy to sweet and nutty with a crisp exterior and juicy interior.
Provided by Bren in LR
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees.
- If the radishes still have their leafy tops attached, cut off all but 1/4 inch of the tops leaving a short stem.
- Cut radishes in half, stem to root. Place radishes in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat.
- Arrange radishes in a single layer, cut side down, on a rimmed baking sheet. Roast 18 minutes or until radishes are golden brown.
- About 5 minutes before radishes are ready, melt the butter over medium low heat in a small saucepan. Cook, swirling pan constantly, until butter begins to to turn golden brown and takes on a nutty aroma. Immediately remove from heat.
- Pour butter over radishes, then drizzle with lemon juice. Season with salt and pepper.
- Serve immediately. Serves 6-8.
Nutrition Facts : Calories 95, Fat 10.3, SaturatedFat 4.3, Cholesterol 15.3, Sodium 57.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.5, Protein 0.2
ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
Provided by Tasha de Serio
Categories Vegetable Appetizer Side Roast Easter Picnic Vegetarian Quick & Easy Low Cal Halloween Father's Day New Year's Day Lemon Radish Spring Healthy Potluck Butter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
- Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
BROWN BUTTER BASTED RADISHES
This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it's just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.
- Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they're glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.
Nutrition Facts : Calories 176 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
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