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
ROASTED RADISHES RECIPE WITH POTATOES
Roasted Radishes Recipe with Potatoes - Roasting radishes mellows the peppery bite and brings out the sweetness of this tasty vegetable. Paired with potatoes they are a yummy contrast in flavor.
Provided by Deb Clark
Categories Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees
- Wash and clean potatoes. Slice any large potatoes in half - put them in a large bowl.
- Wash and clean radishes. Remove the green tops and the roots. Add them to the bowl. (The potatoes & the radishes should be about the same size so they have even cooking time.)
- Drizzle the vegetables with olive oil and mix well. Sprinkle with grill seasoning, salt & pepper. Mix well to combine.
- Put all of the vegetables on a sheet pan. Make sure they are evenly spaced out so they can roast (not steam). Place cut sides down. Scatter the radishes around the pan.
- Place in the preheated oven for 20 minutes - remove & flip all of the vegetables over, return to the oven for another 20 minutes.
- Can be served hot or room temperature.
Nutrition Facts : ServingSize 1 g, Calories 200 kcal, Carbohydrate 31.6 g, Protein 3.8 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 4.4 g, Sugar 1.9 g
ROASTED RADISHES AND CARROTS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
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.
SAUTEED RADISH GREENS WITH MUSHROOMS
This four-ingredient simple side pairs well with fish, beef, chicken, pork, or seafood and is an excellent way to utilize the radish greens.
Provided by Soup Loving Nicole
Categories Radish Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 8 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 11 g, Sodium 35.5 mg
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 POTATOES
Steps:
- Cut each potato into 1/8-inch-thick slices. There should be about 8 cups.
- Heat 2 tablespoons of the oil in a heavy skillet and add half the potatoes slices. Sprinkle with salt and pepper. Cook, shaking the skillet and stirring gently so that the slices cook evenly without breaking. Line a mixing bowl with a sieve. When the slices are nicely browned on both sides, after about 7 minutes, scoop them out and put them in the colander.
- Add the remaining oil to the skillet and add the remaining potato slices. Cook as before, until browned, about 7 minutes. Remove the potatoes to the colander. Pour off the oil from the skillet.
- Heat the butter in a skillet and add the potatoes. Cook, shaking the skillet and tossing or turning the potatoes gently, about 2 minutes. Sprinkle with garlic and toss and stir to distribute the garlic. Sprinkle with parsley and stir gently to blend.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams
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