Best Braised Radishes Recipes

BRAISED RADISHES

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.

BRAISED TURNIPS AND RADISHES

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.

BRAISED LAMB WITH RADISHES AND MINT

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Mix together salt, pepper, paprika, and cayenne pepper. Place lamb chops on a work surface; press seasoning onto both sides of lamb chops.
• Heat oil in large oven-proof skillet over high heat. Brown lamb well on both sides, 3 or 4 minutes per side. Remove chops from pan; reduce heat to low. Add vinegar, sugar, and anchovies. Cook and stir, breaking up anchovies. Turn up heat to medium and continue stirring until mixture reduces to the consistency of syrup, about 3 minutes. Stir in chicken broth. Raise heat to high. Add rosemary and cinnamon; bring to a simmer. Transfer browned lamb chops to pan and place radishes among the chops. Cover.
• Place skillet in preheated oven. Roast slowly for 1 1/2 hours; turn chops. Continue roasting until meat is just tender and is beginning to separate from the bone, about 1 1/2 additional hours. Turn chops again.
• Raise oven temperature to 425 degrees F (220 degrees C). Remove cover from skillet. Roast until meat is falling off the bone and fork tender, 15 to 20 minutes. Remove skillet from oven.
• Transfer lamb and radishes to serving platter. Place pan on stove over medium-high heat. Bring sauce to a simmer until it is slightly reduced and thickened, skimming off surface fat. Remove from heat. Add sliced mint and butter. Keep stirring until butter melts. Spoon sauce over lamb and radishes.

BRAISED RED RADISHES

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.

BRAISED RADISHES

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.

BRAISED RADISHES AND SUGAR SNAP PEAS

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the peas and blanch just long enough to remove the raw taste, about 30 seconds. Drain and cool quickly in ice water, then drain again and pat dry.
• Melt the butter in a medium saucepan over medium heat. Add the radishes, salt, and sugar. Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes. Add the peas and cook, stirring, until they are hot. Taste for seasoning. Serve immediately.

BUTTER-BRAISED RADISHES

Steps:

• In a pan large enough to hold the radishes without crowding, melt the butter over medium-high heat; allow it to begin to brown but not burn. Add the diced onion and reduce the heat to medium. Cook, stirring, for about 3 minutes, until the onion softens. Add the radishes, salt and pepper to taste, the sugar and the water, stirring to combine. Increase the heat to high and bring just to a boil, then cover and reduce the heat to low. Cook for about 20 minutes, until tender. Uncover, increase the heat to high and bring back to a boil; cook for about 4 minutes, until almost all the liquid has evaporated. Serve hot or warm. Recipe Source: From In Season columnist Stephanie Witt Sedgwick. Calories: 76 % Daily Values* Total Fat: 6g 9 Saturated Fat: 4g 20 Cholesterol: 15mg 5 Sodium: 118mg 5 Total Carbohydrates: 6g 2 Dietary Fiber: 2g 8 Sugar: n/a Protein: 1g

BRAISED RED RADISHES

Steps:

• 1. 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. 2. 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. 3. 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.

BRAISED RADISHES

Steps:

• spray a medium saucepan with cooking spray.
• heat over medium-low heat.
• add onions and thyme, cook 3 minutes.
• stir in radishes, cook 2 minutes, stirring.
• add wine.
• bring to a boil.
• cover, lower heat and simmer 5 minutes until radishes are tender.
• remove radishes with a slotted spoon.
• cook the wine mixture a few minutes more until reduced and thickened.
• remove from heat.
• stir in butter and salt to taste.
• pour over radishes, sprinkle with parsley.

BRAISED RED RADISHES

Steps:

• In a small saute pan, melt butter. Saute the scallion and basil for 1 minute. Add the radishes, and vegetable stock to cover. Bring the stock to a simmer and cook until radishes are tender, about 4 minutes. Remove the radishes and reduce the cooking liquid 50 percent. Salt and pepper to taste. Drizzle liquid over radishes before serving.

BRAISED RADISHES

Steps:

• Place radishes in a skillet with stock, butter , 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 15 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

BRAISED RADISHES

Steps:

• 1. Cook radishes for 10 minutes in water. Drain. Add butter to pan and cook for another 5 minutes. Add salt and cream cover and simmer for another 5 minutes.

BRAISED RADISHES

Steps:

• Wash radishes, slice and cook in water to cover for 10 minutes. Drain.
• Lower heat to medium, add butter and cook for 5 minutes.
• Add salt and cream, keeping heat on a fast simmer, cover and cook for 5 more minutes.