BUTTER-STEWED RADISHES

Butter-Stewed Radishes image

Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink.

Provided by David Tanis

Categories dinner, easy, lunch, quick, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds red radishes, about 3 bunches
Salt and pepper
6 tablespoons butter (3/4 stick)
3 tablespoons dill or parsley, freshly chopped

Steps:

Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 301 milligrams, Sugar 2 grams, TransFat 0 grams