GLAZED RADISHES
This side dish goes well with roasted chicken or grilled meats.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 83 g, Fat 5 g
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
GLAZED RADISHES
Make and share this Glazed Radishes recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut large radishes in half; leave small ones whole.
- In a 12 inch skillet, combine radishes, butter, sugar, vinegar, 1 tsp salt, 1/4 tsp pepper and 1 1/2 cups water.
- Bring to a boil over high heat; cook, stirring occasionally until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes.
- Serve.
Nutrition Facts : Calories 84.5, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 642.2, Carbohydrate 8.1, Fiber 0.8, Sugar 7.4, Protein 0.4
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
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.
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.
HONEY GLAZED RADISHES AND TURNIPS
Make and share this Honey Glazed Radishes and Turnips recipe from Food.com.
Provided by Carianne
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet over medium high heat.
- Add shallot and cook for 2 minutes.
- Add radishes and turnips, stir.
- Stir in water, broth, honey, salt and pepper.
- Reduce heat to medium-low, cover, and cook for 15 minutes.
- Uncover and cook 7 - 10 additional minutes, until most of the liquid has evaporated and veggies are "glazed".
- Remove from heat and stir in diced herbs.
- Garnish with mint leaves.
Nutrition Facts : Calories 97.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 245.4, Carbohydrate 14.7, Fiber 3.9, Sugar 9.6, Protein 1.9
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