Best 4 Braised Red Radishes Recipes
Braised red radishes are a delectable dish that offers a delightful balance of flavors and textures. This culinary creation combines the earthy sweetness of radishes with aromatic spices and savory ingredients, resulting in a dish that is both comforting and elegant. Whether you are a seasoned chef or a home cook looking to expand your culinary horizons, braised red radishes are a must-try recipe that will tantalize your taste buds and impress your dinner guests.
Here are our top 4 tried and tested recipes!
BRAISED RED RADISHES
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 20m
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED RADISHES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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
Make and share this braised radishes recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 38.8, Carbohydrate 3.7, Fiber 1.1, Sugar 1.9, Protein 0.5
BRAISED RADISHES
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.
Provided by Baby Kato
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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, Fat 6.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 323.7, Carbohydrate 7.1, Fiber 0.4, Sugar 6.6, Protein 0.2
Tips:
- Choose the right radishes: Select small, tender radishes with vibrant red color. Avoid large, woody radishes, as they tend to be more bitter and take longer to cook.
- Trim the radishes properly: Trim the root end and the leafy top of the radishes, leaving about 1 inch of the stem intact. This helps prevent the radishes from falling apart during cooking.
- Use a flavorful braising liquid: The braising liquid is key to adding flavor to the radishes. Use a combination of liquids such as vegetable broth, red wine, vinegar, and spices to create a flavorful and aromatic braising liquid.
- Cook the radishes until tender: The cooking time will depend on the size and type of radishes used. Cook the radishes until they are tender but still hold their shape. Overcooking can make them mushy and bland.
- Season to taste: Once the radishes are cooked, season them to taste with salt, pepper, and other herbs and spices. You can also add a bit of butter or olive oil for extra richness.
Conclusion:
Braised red radishes are a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or even a main course. With their vibrant color, slightly sweet flavor, and tender texture, braised red radishes are a surefire hit. Experiment with different braising liquids and seasonings to create your own unique and flavorful variations of this classic dish.
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