Braised Red Radishes

By Julia Moskin

Updated October 13, 2020

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(153)
Comments
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Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.

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Ingredients

Yield:10 servings

  • 40 radishes (green tops optional)

  • 3 tablespoons butter

  • 2 shallots, diced

  • 2 teaspoons fresh thyme leaves, plus more for garnish

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

3 grams carbs; 9 milligrams cholesterol; 42 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 75 milligrams sodium; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If radish tops are intact and in good condition, trim off (leaving a short length of stem attached to radish), wash and set aside. Leave small radishes whole, and cut large ones in half.

  2. Step 2

    In a medium-size pot melt 2 tablespoons butter over medium-high heat. Add shallots and thyme, and cook, stirring, until softened, about 2 minutes. Add radishes, a sprinkling of salt and pepper and just enough water to cover radishes. Bring to a simmer, and cook until tender, 3 to 5 minutes. If using, add radish tops, and simmer 1 minute more.

  3. Step 3

    Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about ⅓ cup. Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes. Garnish with thyme leaves, and serve.

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Ratings

4 out of 5
153 user ratings
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Comments

Sylvia

There was nothing wrong with this but I think I much prefer the flavor of raw radishes. I'm not sure braising really did much for me.

Lauren

To save calories, I used 1 T butter to saute the radishes then braised them in chicken stock. Great flavor and we didn’t miss the other 2 T butter. My husband, who is not a raw radish fan, loved them. That is good since we currently have a garden full of radishes (my doing!)

Cynthia

This was a very tasty dish. My radish tops were not up to par, so I added a bunch of swiss chard, chopped. Delicious!

Sharon0

The shallots I had gave a slightly bitter taste, so toward the end I added just a splash of chicken broth and reduced it again. That, and a big handful of parsley, and I've gotta' say: Yummy! This goes on permanent rotation.

Recipe 👍🏻 radishes themselves 👎🏻

This was a good recipe - I was looking for some way to cook radishes since they’re quite good for you, another vegetable to add to my diet; unfortunately radishes are... not something I will be cooking with again. Did not enjoy. HOWEVER, the sauce created from this recipe is absolutely delicious and perfect.

gailparis

missing a little punch but nice with salmon

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