Braised Radishes

"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."
photo by gailanng photo by gailanng
photo by gailanng
photo by teresas photo by teresas
Ready In:


  • 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


  • 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.

Questions & Replies

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  1. 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.
  2. used radishes in bag taste like cooked turnips very good
  3. 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 fact he tried it first and said...Wow are these I don't have to eat them raw anymore...thanks for posting this jewel of a's a keeper...:)
  4. I never considered cooking radishes - these are delicious. Mind, Mr Grumpy would not eat his. Make sure to use just enough water to cover. I was not paying attention and had too much in there. Lost patience and poured off some of the liquid to get to a glaze more quickly. So easy to do and so tasty.
  5. My sister passed this recipe on to my mother.....she can't sign in, but my mom can't stop raving about this recipe. My sister is breezermom.....she loved it too! Anyway, I am reviewing this for my mom....she is 86 and just can't seem to master negotiating the site. She loved this recipe.


  1. This was easy and delicious. I also didn't have success getting the water to thicken. I removed the radishes with a slotted spoon after the required simmering time. Then tried to reduce the liquid which it did reduce but the sauce didn't thicken into a glaze. It still tasted wonderful however with sweet, tart, sour, tangy, salty flavors! I replaced fresh parsley with fresh cilantro (it's Taco Tuesday!) and used a light sprinkle of pyramid salt for finishing. Prepared for the FYC game. Would definitely make this again!


I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
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