Braised Radishes

READY IN: 25mins
Recipe by Baby Kato

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.

Top Review by choco chip

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.

Ingredients Nutrition

  • 2 bunches radishes, small radishes work best
  • 1 tablespoon butter
  • 1 tablespoon olive oil, extra virgin
  • 2 tablespoons sugar, white
  • 12 teaspoon salt, fine
  • 14 teaspoon pepper, black, freshly ground
  • 1 tablespoon parsley, finely chopped


  1. Wash and trim radishes, if large cut them in half.
  2. Add radishes to a deep pan, add enough water to cover them.
  3. Add the butter, olive oil, sugar and salt.
  4. Cover and bring to a boil.
  5. Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
  6. If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
  7. Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.

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