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
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Binula Ganegoda
[email protected]I found this recipe to be a bit too bland. I think it could use some more spices or herbs.
Braquto Brandon
[email protected]Yum!
Tesha Bae
[email protected]These braised radishes are amazing! I love the way the sweetness of the radishes pairs with the savory braising liquid. I've made this dish several times, and it's always a hit.
Abhishek Katuwal
[email protected]This was my first time braising radishes, and I was really impressed with the results! The radishes were so tender and flavorful, and the braising liquid made a delicious sauce. I served the radishes over mashed potatoes, and it was a perfect comfort