Prep 5 mins
Cook 20 mins
A new and exciting way to get your loved ones to eat radishes. Even the pickiest eaters will enjoy radishes prepared this way. I know, I was one and I have been converted. Braising tenderizes and mellows the peppery taste of the radish.
- 2 bunches radishes, small radishes work best
- 1 tablespoon butter
- 1 tablespoon olive oil, extra virgin
- 2 tablespoons sugar, white
- 1⁄2 teaspoon salt, fine
- 1⁄4 teaspoon pepper, black, freshly ground
- 1 tablespoon parsley, finely chopped
- Wash and trim radishes, if large cut them in half.
- Add radishes to a deep pan, add enough water to cover them.
- Add the butter, olive oil, sugar and salt.
- Cover and bring to a boil.
- Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
- If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
- Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.
I didn't completely cover the radishes with water and I still had more liquid than glaze. So when the radishes were done, I removed them from the sauce and cooked it down, trying to get a glaze. I still didn't really get a glaze but I poured it over the radishes anyway. The flavor was good. I thought they tasted like a cross between cauliflower and turnips.
used radishes in bag taste like cooked turnips very good
Wowzers! Are these good!...I've been wanting to try cooked radishes for the longest time...but were afraid that they would not be tasty...boy was I wrong...even hubby loved them...in fact he tried it first and said...Wow are these good...now I don't have to eat them raw anymore...thanks for posting this jewel of a recipe...it's a keeper...:)