Best 5 Braised Radishes Recipes

BRAISED LAMB WITH RADISHES AND MINT

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Mix together salt, pepper, paprika, and cayenne pepper. Place lamb chops on a work surface; press seasoning onto both sides of lamb chops.
• Heat oil in large oven-proof skillet over high heat. Brown lamb well on both sides, 3 or 4 minutes per side. Remove chops from pan; reduce heat to low. Add vinegar, sugar, and anchovies. Cook and stir, breaking up anchovies. Turn up heat to medium and continue stirring until mixture reduces to the consistency of syrup, about 3 minutes. Stir in chicken broth. Raise heat to high. Add rosemary and cinnamon; bring to a simmer. Transfer browned lamb chops to pan and place radishes among the chops. Cover.
• Place skillet in preheated oven. Roast slowly for 1 1/2 hours; turn chops. Continue roasting until meat is just tender and is beginning to separate from the bone, about 1 1/2 additional hours. Turn chops again.
• Raise oven temperature to 425 degrees F (220 degrees C). Remove cover from skillet. Roast until meat is falling off the bone and fork tender, 15 to 20 minutes. Remove skillet from oven.
• Transfer lamb and radishes to serving platter. Place pan on stove over medium-high heat. Bring sauce to a simmer until it is slightly reduced and thickened, skimming off surface fat. Remove from heat. Add sliced mint and butter. Keep stirring until butter melts. Spoon sauce over lamb and radishes.

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 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:

• 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 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.