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.
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[email protected]I'm not a big fan of radishes, but I actually really enjoyed this recipe. The tarragon really mellowed out the radish flavor.
Reego Cabrera
[email protected]This dish is a great way to use up radishes from the garden. It's simple to make and the results are delicious.
Tala Alnaurani
[email protected]I thought the radishes were a bit bland, even after following the recipe exactly.
Meron Selene
[email protected]I've made this recipe several times now and it's always a hit. My family loves the unique flavor combination.
Graham Botha
[email protected]Meh.
edward anxs
[email protected]This recipe was easy to follow and the results were impressive. The radishes were cooked perfectly and the tarragon added a lovely flavor.
Sana Pco
[email protected]The radishes were a bit too spicy for my taste, but the overall dish was still enjoyable.
danish Hussain
[email protected]I added a bit of crumbled bacon to the recipe and it took it to the next level. Highly recommend!
SSUSS JAM
[email protected]5/5 stars! I'm so glad I tried this recipe. The radishes turned out perfectly tender and flavorful.
Zaraan Haider
[email protected]This recipe for sautéed tarragon radishes was an absolute delight! The radishes maintained their crisp texture while absorbing the delicious flavors of the butter, lemon, and tarragon.