Butter-Braised Radishes Recipe

Butter-Braised Radishes Recipe Keep your eye on these while they cook, as they'll can easily be overdone. (Photo: Quentin Bacon.
Peter Berley•

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Whether you're vegetarian, eating light or observing Meatless Monday, a recipe by Peter Berley is guaranteed to satisfy. We've borrowed a few recipes from his award-winning cookbook, The Flexitarian Table, so you have every reason to expand your healthy cooking repertoire. Try this light, seasonal radish preparation as a side dish to heartier fare.

Served whole, cooked radishes are a real treat. Small white baby turnips with their greens are lovely prepared this way too. Be aware that these cook fast, going from tender to mush in a blink.

Reprinted with permission from The Flexitarian Table

Butter-Braised Radishes Recipe
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Prep Time
15
minutes
Cook Time
20
minutes
Servings
0
servings
Ingredients
  • 1 large or 2 small bunches radishes (about 2 pounds)
  • 3 tablespoons unsalted butter
  • 1 teaspoon brown sugar
  • sea salt or kosher salt
  • 2/3 cup water
  • 1 tablespoon white wine vinegar
  • freshly ground black pepper
  • freshly grated nutmeg
Directions
  1. Cut the leaves from the radishes, leaving about 1/2 inch of green attached.
  2. Scrub the radishes.
  3. Wash the greens well, coarsely chop them, and keep separate.
  4. In a 10 to 12-inch skillet with a tight-fitting lid, melt the butter with the brown sugar and 1/2 teaspoon salt over medium-high heat.
  5. Add the water and radishes and bring to a boil.
  6. Reduce the heat to medium-low, cover, and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.
  7. Spread the greens over the radishes and raise the heat to return the liquid to a boil.
  8. Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald colored and tender, about 5 more minutes.
  9. Use tongs to transfer the greens to a large bowl or serving dish, first pressing the excess liquid out of the greens against the side of the pan.
  10. Add the vinegar, pepper to taste and a few gratings of nutmeg to the liquid remaining in the pan and bring to a boil over high heat.
  11. Boil, uncovered, until the liquid has turned syrupy (you’ll end up with about 2 tablespoons), about 2 minutes.
  12. Taste and add a little more salt and/or brown sugar if needed.
  13. Return the radishes and greens to the pan and fold gently with a rubber spatula to coat them without mashing the radishes.
  14. Serve.
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