Recipe by MARIA MAC *
I saw this on 30 Minute Meals. I've never had cooked radishes but they looked yummy. Putting this here for safekeeping.
Top Review by Shannon Cooks
I have to respectfully disagree with the other commenter. These are amazing. I make these ALL THE TIME but I usually omit the shallot because I never have many fancy ingredients in my pantry and I'm generally too cheap and lazy to go to the grocery store often. Anyway, these are a great low cal, low carb, tasty side dish...or main dish if you love radishes like I do. Once cooked, the radish doesn't taste anything like it does when it's raw...it almost tastes like a combo of potato and parsnip. That's why these are so great on a diet! Try it - you might be surprised. I've made these for a lot of folks and the reviews are usually resoundingly positive.
- 2 bunches radishes, about 1 pound, trimmed of tops and roots
- 1 1⁄2 cups chicken stock
- 2 tablespoons butter, cut into bits
- 1 large shallot, thinly sliced
- 2 tablespoons sugar
- 1 tablespoon red wine vinegar
- salt and pepper
Directions See How It's Made
- Place radishes in a skillet with stock, butter , 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 15 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.