SAUTEED RADISHES
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
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
SAUTEED TARRAGON RADISHES
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.
Nutrition Facts : Calories 108 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein.
SAUTéED CHICKEN AND RADISHES WITH MUSTARD AND TARRAGON
Provided by Tasha de Serio
Categories Chicken Mustard Vegetable Quick & Easy Dinner Lunch Radish Spring Pan-Fry Healthy Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
- Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.
- Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.
SAUTéED RADISH GREENS
It seems like such a waste to throw away or compost beautiful greens. Radish greens have a slightly peppery taste similar to arugula. They are best fresh from the farmers' market.
Provided by Vanessa C
Categories Radish Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
- Remove from the heat and stir in feta cheese.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 7.7 g, Cholesterol 24.3 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 264.7 mg
SAUTEED RADISHES
This comes from Sarah's Secrets. I love radishes, so I had to give this a try......Glad I did. SO GOOD
Provided by Boca Pat
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat butter in fry pan.
- Add radishes and salt.
- Saute until crispy.
Nutrition Facts : Calories 37.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 43.2, Carbohydrate 0.8, Fiber 0.4, Sugar 0.5, Protein 0.2
SAUTEED RADISHES
Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Serves 8
Number Of Ingredients 3
Steps:
- Trim the largest leaves and most of the stems from the radishes, leaving the smallest leaves and approximately 1/2-inch stems. Cut the radishes in half lengthwise.
- Melt butter in a large saute pan over medium-high heat. Add radishes, and cook, shaking pan occasionally, until just tender and golden brown, about 7 minutes. Transfer to a serving dish and season with salt and pepper. Serve warm.
SAUTEED RADISHES
Steps:
- Weigh the radishes after trimming off their stems and leaves as well as the thin sprout from the top.
- Cut the radishes into thin slices.
- Heat the butter in a skillet, preferably of the nonstick variety and add the sliced radishes. Sprinkle with salt and pepper. Cook, tossing and stirring so that the radish slices cook evenly, about 3 minutes.
- Add the scallions or green onions. Continue cooking, stirring and tossing, about 2 minutes longer.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON
This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
- When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
- Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
- Sprinkle with the tarragon and toss to blend.
- Serve hot.
Nutrition Facts : Calories 132.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 704.8, Carbohydrate 10.8, Fiber 3, Sugar 5.6, Protein 2.5
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- Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
- Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.
- Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.
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