BRAISED RADISHES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest and 1/2 teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.
BUTTER-BRAISED RADISH OPEN-FACE SANDWICHES
Straight from the menu of your favorite bistro, these sandwiches are a satisfying meal in themselves.
Provided by Inspired Taste
Categories Lunch
Time 28m
Yield 2
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
- Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
- Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
- Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.
Nutrition Facts : ServingSize 1 Serving
BRAISED TURNIPS AND RADISHES
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 3
Steps:
- Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
- Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 273 milligrams, Sugar 4 grams
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
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
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.
BUTTER-SMASHED PEAS WITH RADISHES
These butter-smashed green peas are served with sauteed radishes for a quick and easy side dish.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
- Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
- Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 117.3 mg
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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- Cut the radishes into uniformly-sized wedges for even cooking. Large radishes can be cut into 6 wedges; very small radishes can be left whole. Set aside.
- In a 10-inch skillet, heat the water over medium heat until just about to simmer. Begin whisking in pieces of the butter, 2 or 3 at a time, making sure they are fully incorporated before adding more. Continue until all the butter has been added and the liquid is emulsified. Do not boil, as this will cause the butter and water to separate. Season the braising liquid with the salt and add the thyme sprigs.
- Scatter the radishes evenly in the pan, stirring to coat them with the butter. Turn the heat down to low; there should be just a few bubbles around the pan. Braise for 20 minutes, stirring or swirling the pan occasionally to maintain the emulsification. Play with the heat as needed to maintain a bare simmer.
- When the radishes are tender and pale pink, they are done. Serve warm, glazed with a bit of the braising liquid.
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