Braised Radishes

Prep time: 5min
Total time: 20min
Serves 4
2 bunches
of radishes, trimmed, larger radishes sliced in half
0
1 tbsp
Churned Unsalted Butter Sticks
15 mL
1 tbsp
Extra Virgin 100% Olive Oil
15 mL
2 tbsp
sugar
30 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1 tbsp
coarsely chopped flat-leaf parsley
15 mL
1/4 of the recipe
calories
90
fat
6 g
saturated fat
2.5 g
carbs
9 g
protein
0.1 g
cholestrol
10 mg
sodium
270 mg

Directions

  1. Arrange 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.

Tip

Braising tenderizes radishes and mellows their peppery taste.