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Braised Radishes

Here's a paraphrased recipe from Deborah Madison's Veg Cooking for Everyone

Braised Red Radishes
20 radishes (she says plump)
1 to 2 tb butter
1 diced shallot
1 tsp chopped thyme (fresh, or sub a few pinches of dried)

Trim leaves but leave a bit of green on stems. Wash. Leave small radishes whole and halve or quarter the larger radishes.
Melt 2 to 3 tsp butter in small saute pan. Add shallot and thyme, cook 1 minute over med heat. Add radishes and a bit of s/p. Add water just to cover. Simmer 3 to 5 mins, until radishes are just tender. Remove to serving dish. Boil liquid, add a bit more butter. Boil down to 1/4 c. Pour over radishes.

If you want to use the greens, wash them, add them after radishes are tender, cook for 1 minute more until wilted.

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