Butter Braised Radishes
The Washington Post, June 4, 2008
- • Course: Side Dish
- • Features: Fast, Healthy, Meatless, Gluten-Free
People who are familiar with radishes as a garnish or salad bar option may be surprised when they try this dish, in which "quick braising" gives the cooked radish a turniplike taste and texture plus a lovely, rosy hue.
Serve with roast duck or grilled pork.
What's the difference between a spring onion and a scallion? Although they sprout similar green tops, spring onions have larger bulbs (one to two inches in diameter).
- • 2 tablespoons unsalted butter
- • 1 3- to 4-ounce spring onion, cut into 1/4-inch dice, tough dark-green top removed (may substitute sweet onion)
- • 1 pound (two 1/2-pound bunches) radishes, cleaned, green tops removed, stem ends trimmed; small ones left whole, medium ones cut in half, large ones cut into quarters
- • Salt
- • Freshly ground black pepper
- • Pinch sugar
- • 1/2 cup water
In a pan large enough to hold the radishes without crowding, melt the butter over medium-high heat; allow it to begin to brown but not burn. Add the diced onion and reduce the heat to medium. Cook, stirring, for about 3 minutes, until the onion softens.
Add the radishes, salt and pepper to taste, the sugar and the water, stirring to combine. Increase the heat to high and bring just to a boil, then cover and reduce the heat to low. Cook for about 20 minutes, until tender.
Uncover, increase the heat to high and bring back to a boil; cook for about 4 minutes, until almost all the liquid has evaporated. Serve hot or warm.
From In Season columnist Stephanie Witt Sedgwick.
76 calories, 6g fat, 4g saturated fat, 15mg cholesterol, 118mg sodium, 6g carbohydrates, 2g dietary fiber, n/a sugar, 1g protein.
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