Braised Radishes

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 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

1. Place radishes in a skillet with stock, butter , shallots, sugar, vinegar, salt and pepper.
2. Cover the pan and bring to a boil.
3. 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.

Reviews

[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.

 

[Bliss]

I did not have chicken stock, but I had about a cup of chicken broth. I thawed that and added 1/2 c. water and 3 bouillon cubes. I followed the rest of the recipe, except I substituted garlic/onion for the shallot.. I might have added a tad too much salt, BUT it's delicious. I had a hard time leaving the radishes alone while I reduced the sauce. I love radishes, be they "strong" or a bit more mellow. I think the cooking mellowed these slightly. Great dish.

 

[TLadyGrey]

Loved this. I chose this recipe to introduce my children to radishes. They love cooked turnip, and my 8 year old asked right away if they were related. The sweet and flavourful sauce was excellent. I will be making this again.

 

[Chef Dudo]

The sauce was very nice but the radishes were not to our liking. I think we prefer the radishes just as they are, "au naturel'. When cooked they lose their flavour and kind of "pop" in your mouth and you get a lot of water. No, not our taste. The sauce however tasted like the onionsauce sometimes served with hamburgers, had the same consistency too. We liked it and I will probably just make the sauce and omit the radishes. Made for PAC Spring '08. Thanks for posting.