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Butter-Braised Radishes

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Serves 4

  • by Diane Morgan from Fine Cooking
    Issue 122

This simple, flavorful braise yields luscious, tender radishes. Their peppery-sweet taste is offset by tangy cider vinegar, rich butter, and just a pinch of sugar. They’re a delicious accompaniment to roast pork or chicken.

  • 1-3/4 lb. radishes (about 2 bunches), tops removed and reserved
  • 1-1/2 Tbs. unsalted butter
  • 2/3 cup lower-salt chicken or vegetable broth
  • 1 Tbs. cider vinegar
  • 1 tsp. granulated sugar
  • Kosher salt

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 220; Cholesterol (mg): 10; Fiber (g): 3;

Photo: Scott Phillips

Delightful! Nice way for a "different" vegetable!

These were delicious. What a surprise! I had no idea how sweet and mellow radishes become when cooked. I'm eager to try the rest of the recipes from this article.

We tried each of the cooked radish recipes and loved every one of them. It was a pleasant surprise to learn radishes have a completely different taste when cooked than when eaten raw. Highly recommend any of these recipes as a side dish. However, I would suggest not telling your guests what they are until after they have tried them. Their preconceived notion of what radishes taste like may turn them away from trying this new dish.

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