BRAISED RADISH RECIPE RECIPES

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BRAISED RADISHES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Braised Radishes Recipe - Food.com - Food.com - Recipes ... image

A new and exciting way to get your loved ones to eat radishes. Even the pickiest eaters will enjoy radishes prepared this way. I know, I was one and I have been converted. Braising tenderizes and mellows the peppery taste of the radish.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 7

2 bunches radishes, small radishes work best
1 tablespoon butter
1 tablespoon olive oil, extra virgin
2 tablespoons sugar, white
1/2 teaspoon salt, fine
1/4 teaspoon pepper, black, freshly ground
1 tablespoon parsley, finely chopped

Steps:

  • Wash and trim radishes, if large cut them in half.
  • Add radishes to a deep pan, add enough water to cover them.
  • Add the butter, olive oil, sugar and salt.
  • Cover and bring to a boil.
  • Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
  • If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
  • Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.

Nutrition Facts : Calories 83.2, FatContent 6.3, SaturatedFatContent 2.3, CholesterolContent 7.6, SodiumContent 323.7, CarbohydrateContent 7.1, FiberContent 0.4, SugarContent 6.6, ProteinContent 0.2

BRAISED RADISHES RECIPE | REAL SIMPLE



Braised Radishes Recipe | Real Simple image

Provided by Frances Boswell and Sara Quessenberry

Total Time 15 minutes

Yield Serves 6

Number Of Ingredients 5

2 bunches radishes (about 1 pound), preferably icicle, tops trimmed to 1 inch above roots
3 tablespoons unsalted butter
2 tablespoons sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps:

  • Place the radishes in a large skillet and add just enough cold water to cover, about 2 1/2 cups. Add the butter, sugar, salt, and pepper and bring to a boil.
  • Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes.
  • If the radishes are tender but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

Nutrition Facts : Calories 77.4 calories, CarbohydrateContent 6.5 g, CholesterolContent 15.1 mg, FatContent 5.8 g, FiberContent 1.1 g, ProteinContent 0.5 mg, SaturatedFatContent 3.6 g, SodiumContent 120.7 mg

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