Best 2 Sauteed Tarragon Radishes Recipes
Sauteed tarragon radishes are a delightful and versatile side dish that can be enjoyed as part of a weeknight meal or at a special occasion gathering. The combination of crisp radishes, aromatic tarragon, and savory butter creates a dish that is both flavorful and visually appealing. Whether you are looking for a quick and easy recipe or one that allows you to showcase your culinary skills, sautéed tarragon radishes are sure to satisfy.
Here are our top 2 tried and tested recipes!
SAUTEED TARRAGON RADISHES
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.
Nutrition Facts : Calories 108 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein.
SAUTéED CHICKEN AND RADISHES WITH MUSTARD AND TARRAGON
Provided by Tasha de Serio
Categories Chicken Mustard Vegetable Quick & Easy Dinner Lunch Radish Spring Pan-Fry Healthy Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
- Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.
- Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.
Tips:
- Choose the freshest radishes. Look for radishes that are firm and have a deep red color. Avoid radishes that are soft or have brown spots.
- Wash the radishes thoroughly. Scrub the radishes with a vegetable brush to remove any dirt or debris.
- Slice the radishes thinly. This will help them cook evenly.
- Use a large skillet. This will give the radishes plenty of room to cook without overcrowding.
- Heat the skillet over medium-high heat. This will help the radishes to brown quickly.
- Add the radishes to the skillet and cook, stirring frequently, until they are tender. This should take about 5-7 minutes.
- Season the radishes with salt and pepper, to taste.
- Garnish the radishes with fresh tarragon.
Conclusion:
Sautéed tarragon radishes are a delicious and easy-to-make side dish. Serve them with roasted chicken, grilled fish, or a simple salad.
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