GLAZED RADISHES
Steps:
- Trim 3 large bunches radishes. Transfer to a skillet and add 1/4 cup water, 1 tablespoon each butter and sugar, and 1 teaspoon salt. Cover, bring to a boil and cook until almost tender, about 4 minutes. Uncover and cook until the liquid evaporates and the radishes are glazed, 4 to 5 more minutes.
- Serves: 3; Calories: 51 ;Total Fat: 4 grams; Saturated Fat: 2.5 grams; Protein: 0 grams; Total carbohydrates: 5 grams; Sugar: 4 grams; Fiber: 1 gram; Cholesterol: 10 milligrams; Sodium: 815 milligrams
Nutrition Facts : Calories 51 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 815 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 0 grams, Sugar 4 grams
LILLET AND BROWN-BUTTER GLAZED RADISHES WITH KOHLRABI
Look for radishes with fresh, vibrant green tops, which lend a striking color and mild peppery bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.
GLAZED RADISHES
Steps:
- Place radishes in a saute pan and add water until it comes a third of the way up the vegetables. Add a slab of butter and a hearty pinch of salt and sugar, bring to a boil, then simmer over medium-high heat until most of the liquid evaporates; toss radishes in the buttery glaze.
GLAZED RADISHES
This side dish goes well with roasted chicken or grilled meats.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 83 g, Fat 5 g
ROASTED RADISHES WITH BROWN BUTTER
From our local newspaper, best recipes of 2016. Roasted radishes are nothing like raw radishes. Roasting transforms the radishes from pungent and crunchy to sweet and nutty with a crisp exterior and juicy interior.
Provided by Bren in LR
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees.
- If the radishes still have their leafy tops attached, cut off all but 1/4 inch of the tops leaving a short stem.
- Cut radishes in half, stem to root. Place radishes in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat.
- Arrange radishes in a single layer, cut side down, on a rimmed baking sheet. Roast 18 minutes or until radishes are golden brown.
- About 5 minutes before radishes are ready, melt the butter over medium low heat in a small saucepan. Cook, swirling pan constantly, until butter begins to to turn golden brown and takes on a nutty aroma. Immediately remove from heat.
- Pour butter over radishes, then drizzle with lemon juice. Season with salt and pepper.
- Serve immediately. Serves 6-8.
Nutrition Facts : Calories 95, Fat 10.3, SaturatedFat 4.3, Cholesterol 15.3, Sodium 57.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.5, Protein 0.2
GLAZED RADISHES
Steps:
- Cut the greens off about 1/4 inch above where they join the radishes, leaving a tiny decorative piece of green attached to each radish. Trim off the root tips. Put the radishes in a saute pan just large enough to hold them in a single layer and pour over enough broth or water, about 1 cup, to come halfway up the sides of the radishes. Add the butter to the pan and sprinkle over sugar and salt. Bring to a simmer over high heat, turn down the heat to medium, and place a sheet of aluminum foil or wax paper loosely over the radishes. Simmer for about 15 minutes, or until the radishes can be poked through with a skewer or paring knife but still offer some resistance. If they are done but there is still liquid in the pan, remove foil or paper and turn the heat up high to quickly evaporate the liquid. When all the liquid has evaporated and the radishes start to brown on 1 side, toss them, or very gently stir until they are lightly browned on all sides and a thin layer of caramelized sugar has attached to the bottom of the pan. Pour about 2 tablespoons water into the pan and quickly toss or stir the radishes over high heat to dissolve the sugar caramelized on the bottom of the pan and get it to coat the radishes in an even layer. When the water has evaporated, grind over some pepper and serve immediately.
BROWN BUTTER GLAZED RADISHES
Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature. If you find radishes with beautiful green tops, toss the glazed radishes with the greens and a little olive oil for an out-of-the-ordinary salad.
Provided by Rick A. Martinez
Categories easy, quick, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring radishes, butter, sugar, salt and 1/3 cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.
- Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.
- Serve glazed radishes topped with herbs and a squeeze of lemon.
BROWN-BUTTER GLAZE
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
GLAZED RADISHES
Categories Side Vegetarian Quick & Easy Radish Spring Simmer Boil Gourmet
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
RADISHES DIPPED IN BROWN BUTTER
These radishes are one of the trendiest snacks around to serve to friends. The browning adds extra flavour to these crunchy, seasonal delights
Provided by Barney Desmazery
Categories Canapes
Time 10m
Yield 15 as canapé
Number Of Ingredients 3
Steps:
- Clean the radishes well, trim any unsightly leaves, ensure they are completely dry and keep in the fridge until needed.
- Scoop one-third of the butter into a small saucepan and sizzle until it turns a hazelnut-brown colour. Remove from the heat, pour into a bowl and leave to cool completely - if it solidifies slightly, all the better.
- Put the rest of the butter in a microwaveable bowl and whisk until it is the consistency of melted chocolate. If the butter is too hard to whisk, give it a few short blasts in the microwave, whisking well between each blast until done. Stir the browned butter into the whisked butter and set aside.
- Line a tray with baking parchment, dip the radishes into the butter and lay them on the tray. Sprinkle them with sea salt before the butter hardens. Put back in the fridge until ready to serve. Arrange on a large sharing board before serving straight away while the butter is cold.
Nutrition Facts : Calories 52 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat
BROWN BUTTER BASTED RADISHES
This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it's just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.
- Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they're glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.
Nutrition Facts : Calories 176 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
More about "brown butter glazed radishes recipes"
RECIPE: BROWN BUTTER RADISHES | KITCHN
From thekitchn.com
BUTTER GLAZED RADISHES (KETO) - TABLE AND A CHAIR
From tableandachair.com
5/5 (3)Total Time 15 minsCategory Sides, VegetarianCalories 68 per serving
- Place the trimmed and halved radishes in a saute pan and cover them halfway with water. Add the butter, salt, and sweetener. Bring to a boil over high and as soon as it comes to a boil reduce the heat to low and let it gently simmer for 12-15 minutes.
- In the time that the radishes simmer the water will cook the radishes to tender and reduce to a buttery glaze. Keep cooking until most of the liquid is evaporated and then toss the radishes with the glaze in the pan. Add more salt if needed and enjoy!
LILLET AND BROWN-BUTTER GLAZED RADISHES WITH KOHLRABI RECIPE
From pinterest.ca
BROWN BUTTER GLAZED RADISHES RECIPE | RECIPE IN 2022 | RADISH …
From pinterest.com
BUTTER-GLAZED ROASTED RADISHES WITH FRESH HERBS RECIPE - FOOD …
From foodhousehome.com
BEST BROWN BUTTER PAN-ROASTED RADISHES RECIPES - FOOD NETWORK …
From foodnetwork.ca
HERB-BUTTER GLAZED RADISHES - PUREWOW
From purewow.com
LILLET AND BROWN-BUTTER GLAZED RADISHES WITH KOHLRABI RECIPE
From pinterest.com
MAPLE AND BROWN BUTTER GLAZE RECIPE
From farmanddairy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love