Braised Radishes
Prep Time
Serves
Cooking Mode
2 bunches radishes, trimmed, larger radishes sliced in half
1 tbsp Churned Unsalted Butter Sticks
1 tbsp olive oil
2 tbsp sugar
½ tsp salt
¼ tsp pepper
1 tbsp coarsely chopped flat-leaf parsley
2 bunches radishes, trimmed, larger radishes sliced in half
1 tbsp Churned Unsalted Butter Sticks
1 tbsp olive oil
2 tbsp sugar
½ tsp salt
¼ tsp pepper
1 tbsp coarsely chopped flat-leaf parsley
Directions
1Arrange radishes in a large deep skillet and add enough water to cover. Add butter, oil, sugar and salt. Cover and bring to a boil. Reduce heat to medium-low and simmer covered until radishes are tender when pierced with a knife and liquid has been reduced to a glaze, about 12 min. (If radishes cook before liquid has reduced, remove them and continue to cook the liquid, uncovered, until it becomes a glaze.) Toss radishes in glaze and garnish with pepper and parsley.
Tips
1
Braising tenderizes radishes and mellows their peppery taste.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
