Lillet And Brown Butter Glazed Radishes With Kohlrabi Recipes

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GLAZED RADISHES



Glazed Radishes image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 0

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

MASHED KOHLRABI WITH BROWN BUTTER



Mashed Kohlrabi With Brown Butter image

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Butter     Hazelnut     Thyme     Potato     Milk/Cream     Wheat/Gluten-Free     Fall

Yield Serves 4

Number Of Ingredients 7

6 tablespoons unsalted butter
1/3 cup blanched hazelnuts
4 thyme sprigs
1 pound russet potatoes, peeled, cut into 1-inch pieces
Kosher salt
2 pounds kohlrabies, peeled, cut into 1/2-inch pieces
1/3 cup heavy cream

Steps:

  • Heat butter in a small saucepan over medium. Cook hazelnuts until butter foams, then browns, about 5 minutes. Add thyme sprigs and cook until crisp, about 30 seconds. Immediately transfer to a bowl; spoon out nuts and coarsely chop.
  • Meanwhile, place potatoes in a large pot and pour in cold water to cover by 1". Season with salt; bring to a boil. Reduce heat and simmer until very tender, 10-12 minutes. Transfer to a large bowl. Return water to a simmer; cook kohlrabies until tender, 12-14 minutes. Drain and add to bowl with potatoes.
  • Heat cream in a small saucepan over medium until warm.
  • Pass potatoes and kohlrabies through potato ricer or food mill into a large bowl (alternatively, you can also use a masher). Stir in brown butter and warm cream; season with salt. Top mash with hazelnuts and crumble fried thyme over.

GLAZED RADISHES



Glazed Radishes image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 bunches (about 2 dozen) radishes, preferably breakfast radishes
1 cup chicken stock, beef broth or water, or as much as needed to come halfway up the sides of the radishes
2 tablespoons butter
1 teaspoon sugar
Salt, to taste
2 tablespoons water
Freshly ground black pepper

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.

ROASTED RADISHES WITH BROWN BUTTER



Roasted Radishes With Brown Butter image

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

3 bunches radishes
2 tablespoons olive oil
coarse salt
ground black pepper
3 tablespoons butter
1/2 lemon, juiced

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

GLAZED RADISHES



Glazed Radishes image

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

45 radishes, ends trimmed (approx)
2 tablespoons butter
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon coarse salt
1/4 teaspoon ground pepper

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

BROWN BUTTER BASTED RADISHES



Brown butter basted radishes image

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

85g butter
600g radish , trimmed of their leaves
juice ½ lemon

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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