- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 2 bunches
- radishes, trimmed, larger radishes sliced in half
- 0
- 1 tbsp
- Churned Unsalted Butter Sticks
- 15 mL
- 1 tbsp
- 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
Directions
- Step 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.
Tips
Braising tenderizes radishes and mellows their peppery taste.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 90
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 9 g
- Cholesterol:
- 10 mg
- Sodium:
- 270 mg