Braised Radishes Recipes

BRAISED RADISHES

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest and 1/2 teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.

BRAISED RED RADISHES

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.

BRAISED RADISHES

Steps:

• Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

BRAISED RADISHES

Steps:

• Place radishes in a skillet with stock, butter , shallots, sugar, vinegar, salt and pepper.
• Cover the pan and bring to a boil.
• Uncover the pan and reduce heat to medium. Cook radishes 10 to 15 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

BRAISED TURNIPS AND RADISHES

Steps:

• Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
• Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.

BRAISED RADISHES

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.

BRAISED RED RADISHES

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.

BRAISED RADISHES

Steps:

• spray a medium saucepan with cooking spray.
• heat over medium-low heat.
• add onions and thyme, cook 3 minutes.
• stir in radishes, cook 2 minutes, stirring.
• add wine.
• bring to a boil.
• cover, lower heat and simmer 5 minutes until radishes are tender.
• remove radishes with a slotted spoon.
• cook the wine mixture a few minutes more until reduced and thickened.
• remove from heat.
• stir in butter and salt to taste.
• pour over radishes, sprinkle with parsley.

BUTTER-STEWED RADISHES

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.

BRAISED RADISHES AND SUGAR SNAP PEAS

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the peas and blanch just long enough to remove the raw taste, about 30 seconds. Drain and cool quickly in ice water, then drain again and pat dry.
• Melt the butter in a medium saucepan over medium heat. Add the radishes, salt, and sugar. Stir to coat, then add the stock, cover, and simmer gently until tender when pierced, 7 to 8 minutes. Add the peas and cook, stirring, until they are hot. Taste for seasoning. Serve immediately.