Best 7 Braised Red Radishes Recipes
**Taste the Extraordinary: Braised Red Radishes - A Culinary Symphony**
In the realm of culinary arts, there exists a hidden gem waiting to tantalize your taste buds and redefine your perception of vegetables: braised red radishes. These vibrant orbs, often overlooked for their more popular counterparts, hold a treasure trove of flavors and textures that will transform your meals into gastronomic symphonies. Get ready to embark on a culinary odyssey as we explore the art of braising red radishes and unveil the secrets behind three extraordinary recipes that showcase their versatility and allure.
**Recipe 1: Red Radishes Braised in Butter and Herbs - A Classic Reinvented**
Simplicity meets sophistication in this classic recipe that elevates the humble red radish to new heights. With just a handful of pantry staples like butter, garlic, fresh herbs, and a touch of white wine, you'll create a dish that is both comforting and elegant. The radishes emerge tender and imbued with a symphony of flavors that dance on your palate.
**Recipe 2: Honey-Glazed Radishes with Pistachios - A Sweet and Savory Delight**
In this culinary masterpiece, red radishes take center stage, glazed in a luscious honey-based sauce and adorned with crunchy pistachios. The sweet and savory combination creates an irresistible harmony that will leave you craving more. The radishes, caramelized to perfection, offer a delightful contrast to the nutty crunch of the pistachios, making each bite an explosion of flavors and textures.
**Recipe 3: Spicy Szechuan-Style Radishes - A Taste of the Orient**
For those who crave a fiery adventure, this Szechuan-inspired recipe delivers a thrilling blend of heat and spice. Red radishes are coated in a fiery sauce made with aromatic Szechuan peppercorns, garlic, ginger, and a touch of soy sauce. The result is a dish that ignites your senses, leaving you with a lingering warmth and an unforgettable taste experience.
These three recipes are mere glimpses into the boundless culinary possibilities of braised red radishes. Experiment with different ingredients, herbs, and spices to create your own unique masterpiece. Let your creativity soar as you explore the endless flavor combinations that await you in the world of braised red radishes.
BRAISED RED RADISHES
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saute pan, melt butter. Saute the scallion and basil for 1 minute. Add the radishes, and vegetable stock to cover. Bring the stock to a simmer and cook until radishes are tender, about 4 minutes. Remove the radishes and reduce the cooking liquid 50 percent. Salt and pepper to taste. Drizzle liquid over radishes before serving.
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.
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 RED RADISHES
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- If radish tops are intact and in good condition, trim off (leaving a short length of stem attached to radish), wash and set aside. Leave small radishes whole, and cut large ones in half.
- In a medium-size pot melt 2 tablespoons butter over medium-high heat. Add shallots and thyme, and cook, stirring, until softened, about 2 minutes. Add radishes, a sprinkling of salt and pepper and just enough water to cover radishes. Bring to a simmer, and cook until tender, 3 to 5 minutes. If using, add radish tops, and simmer 1 minute more.
- Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about 1/3 cup. Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes. Garnish with thyme leaves, and serve.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 1 gram, TransFat 0 grams
BROWN BUTTER GLAZED RADISHES
Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature. If you find radishes with beautiful green tops, toss the glazed radishes with the greens and a little olive oil for an out-of-the-ordinary salad.
Provided by Rick A. Martinez
Categories easy, quick, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring radishes, butter, sugar, salt and 1/3 cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.
- Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.
- Serve glazed radishes topped with herbs and a squeeze of lemon.
BRAISED TURNIPS AND RADISHES
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 3
Steps:
- Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
- Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 273 milligrams, Sugar 4 grams
BUTTER-STEWED RADISHES
Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
- Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
- Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 301 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose firm, round red radishes with smooth skin. Avoid radishes with blemishes or bruises.
- Trim the tops and tails of the radishes, leaving about 1 inch of the stem intact.
- Use a sharp knife to score the radishes lengthwise into quarters, but not all the way through.
- In a large skillet or braising pan, heat the olive oil over medium-high heat. Add the radishes and cook, stirring occasionally, until they are browned on all sides.
- Add the chicken broth, honey, soy sauce, rice vinegar, and sesame oil to the pan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the radishes are tender.
- Serve the radishes hot or at room temperature. Sprinkle with chopped cilantro or parsley before serving.
Conclusion:
Braised red radishes are a delicious and easy-to-make side dish that can be enjoyed hot or at room temperature. They are perfect for a weeknight meal or a special occasion. The radishes are tender and flavorful, and the sauce is rich and savory. This dish is sure to please everyone at the table.
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