Best Braised Red Radishes Recipes

BRAISED RED RADISHES

Braised Red Radishes image

Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.

Provided by Julia Moskin

Categories easy, quick, side dish

Time 20m

Yield 10 servings

Number Of Ingredients 5

Ingredients

40 radishes (green tops optional)
3 tablespoons butter
2 shallots, diced
2 teaspoons fresh thyme leaves, plus more for garnish
Salt and pepper

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.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED RED RADISHES

BRAISED RED RADISHES image

Categories Leafy Green Vegetarian

Yield 10

Number Of Ingredients 5

Ingredients

40 radishes (green tops optional)
3 tablespoons butter
2 shallots, diced
2 teaspoons fresh thyme leaves, plus more for garnish
Salt and pepper.

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 RED RADISHES

Braised Red Radishes image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 scallion, diced
1 teaspoon basil, chopped
10 large radishes, scrubbed and halved
2 to 3 cups vegetable stock, as needed
Salt and pepper, to taste

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.