Butter Braised Radishes Recipes
ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
Provided by Tasha de Serio
Categories Vegetable Appetizer Side Roast Easter Picnic Vegetarian Quick & Easy Low Cal Halloween Father's Day New Year's Day Lemon Radish Spring Healthy Potluck Butter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
- Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
BRAISED RADISHES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest and 1/2 teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.
BRAISED RADISHES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.
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BUTTER-BRAISED RADISHES | GIADZY
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Servings 4Estimated Reading Time 1 minAuthor Giada De LaurentiisTotal Time 25 mins
- Cut the radishes into uniformly-sized wedges for even cooking. Large radishes can be cut into 6 wedges; very small radishes can be left whole. Set aside.
- In a 10-inch skillet, heat the water over medium heat until just about to simmer. Begin whisking in pieces of the butter, 2 or 3 at a time, making sure they are fully incorporated before adding more. Continue until all the butter has been added and the liquid is emulsified. Do not boil, as this will cause the butter and water to separate. Season the braising liquid with the salt and add the thyme sprigs.
- Scatter the radishes evenly in the pan, stirring to coat them with the butter. Turn the heat down to low; there should be just a few bubbles around the pan. Braise for 20 minutes, stirring or swirling the pan occasionally to maintain the emulsification. Play with the heat as needed to maintain a bare simmer.
- When the radishes are tender and pale pink, they are done. Serve warm, glazed with a bit of the braising liquid.
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3.7/5 (3)Category Main, Side DishServings 4Total Time 1 hr 10 mins
- Bring a large saucepan of salted water to a boil. Add the faro and simmer uncovered for about 30 minutes until the farro is tender but still pleasantly chewy. Drain the farro, cover, and keep warm.
- Meanwhile, trim the greens from the radishes and coarsely chop the greens. Cut the radishes into quarters or eighths (depending on how large they are) and set the radishes and greens aside separately.
- In a large sauté pan over medium-high heat, melt the butter. Add the radishes in a single layer, with most of the cut sides down, and cook undisturbed for 4 to 5 minutes until the bottoms start to brown and caramelize. Give a stir, then add the broth, vinegar, salt, and pepper, and bring to a boil.
- Reduce the heat, cover, and simmer for about 10 minutes until the radishes are tender. Stir in the radish greens and cook for about 3 minutes until wilted. Turn off the heat, add the farro, and toss to combine. Serve warm with a sprinkle of feta and parsley on top.
BUTTER BRAISED RADISHES - LYDIA'S FLEXITARIAN KITCHEN
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4/5 (1)Category VegetableCuisine FrenchTotal Time 30 mins
- Melt the butter in a small skillet over medium heat and saute the radishes until they begin to soften and turn translucent.
BRAISED RADISHES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine FrenchCategory AppetizerServings 6Total Time 20 mins
- Using a sharp paring knife, trim the tips and tops from the radishes. Rinse the radishes thoroughly in cold water, rubbing the radishes with your fingers to remove any dirt. (If using round red radishes in place of slender breakfast radishes, cut them in half or, if large, in quarters.) Place the radishes in a sauté pan that’s large enough to comfortably hold the radishes in a single layer.
- Pour the chicken stock over the radishes and add the butter. Don’t worry if the liquid doesn’t completely cover the radishes. Sprinkle with a small pinch of salt and place over medium heat. Bring to a boil and then immediately reduce the heat to a gentle simmer. Continue to cook, tossing the radishes occasionally so they cook evenly and to coat them with the cooking liquid, until they’re almost tender, anywhere from 8 to 13 minutes, depending on the size of the radishes and the flame under the pan.
- When the radishes are almost tender, turn up the heat slightly to reduce the liquid until there is just enough to coat the radishes in a pale, glossy glaze. Gently turn the radishes and their cooking liquid into a small dish. (If your radishes are perfectly tender and you have quite a lot of cooking liquid, use a slotted spoon to place the radishes in a small serving dish and then continue to simmer the cooking liquid until it’s the desired sauce-like consistency and then pour it over the radishes.)
- Add another sprinkle of salt and a generous grind of pepper. Serve warm. Originally published March 13, 2016.
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- Bring a large pot of salted water to a boil. Prepare an ice bath. Meanwhile, trim the root ends of the Brussels sprouts and remove and discard any tough or bruised outer leaves. Cut the sprouts in half through the root end.
- Blanch the sprouts until tender, about 4-5 minutes. Chill in the ice bath and drain. Transfer to a tray and put in the refrigerator to chill.
- Trim the greens from the radishes and wash under cold water. Cut the larger radishes into 6 wedges each, smaller into quarters.
- Melt 4 tablespoons of the butter over medium heat in a sauté pan big enough to hold the radishes in a a single layer. Add the shallot and cook for 2 to 3 minutes, stirring often, until softened. Add the radishes, sugar and vinegar, season generously with salt and pepper, and add 1/4 cup of the stock. Bring to a simmer, cover the pan, and simmer gently for about 8 minutes, until the radishes are crisp-tender. Cook uncovered, swirling the pan, to glaze the radishes, about 4 minutes. Set aside.
BUTTER BRAISED RADISHES - KEY LIME LEXI
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Ratings 2Servings 4
- Melt the butter over medium high heat. When it just begins to turn brown, add the radishes. Reduce the heat to medium and cook, stirring a few times, for 5 or so minutes. They will begin to soften and become more translucent as they are close to done.
- Raise the heat again to high, and add the vinegar, salt and pepper. Cook for 1-2 minutes, stirring, then remove from the heat and stir in the honey. Taste for seasoning and add more salt if needed, or sprinkle with the smoked salt if using. Add some more cracked black pepper and serve warm or at room temperature.
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