Best 9 Butter Stewed Radishes Recipes

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Radishes, a versatile root vegetable, take center stage in this culinary journey, where they are transformed into a delightful dish sure to tantalize your taste buds. The star recipe, Butter Stewed Radishes, takes you on a flavor-filled adventure with just a handful of ingredients. Simple yet elegant, this dish showcases the inherent sweetness of radishes, complemented perfectly by the richness of butter and a touch of herbs.

For a more robust and savory experience, explore the Bacon-Wrapped Radishes recipe. Crispy bacon and earthy radishes come together in perfect harmony, creating a delightful appetizer or side dish that will impress your guests.

If you're looking for a unique and flavorful twist, the Radish and Shrimp Stir-Fry is a must-try. Bursting with vibrant colors and textures, this dish combines the delicate sweetness of radishes with succulent shrimp, crunchy vegetables, and a savory sauce.

Last but not least, the Radish Leaf Pesto adds a touch of elegance to your culinary repertoire. With its vibrant green hue and nutty flavor, this pesto is a versatile condiment that can elevate everything from pasta dishes to sandwiches and grilled meats.

Each recipe in this collection offers a distinct culinary experience, highlighting the versatility and deliciousness of radishes. Whether you prefer the classic charm of Butter Stewed Radishes, the savory indulgence of Bacon-Wrapped Radishes, the colorful zest of Radish and Shrimp Stir-Fry, or the elegant simplicity of Radish Leaf Pesto, these recipes are sure to satisfy your cravings and inspire your inner chef.

Here are our top 9 tried and tested recipes!

RADISHES WITH BUTTER AND SALT



Radishes with Butter and Salt image

Provided by Ina Garten

Categories     appetizer

Yield 6 to 8 servings

Number Of Ingredients 11

2 bunches radishes with the tops intact
Sea salt
Good salted butter or Herbed Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted
1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

  • Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
  • Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

SAUTEED RADISHES



Sauteed Radishes image

I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.

Provided by jennifer263

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 3

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Steps:

  • Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Nutrition Facts : Calories 29.1 calories, Carbohydrate 0.8 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 29.2 mg, Sugar 0.4 g

RADISHES WITH SMOKED BUTTER



Radishes with Smoked Butter image

Provided by Molly Yeh

Categories     side-dish

Time 2h

Yield about 1/2 cup butter

Number Of Ingredients 3

10 tablespoons unsalted butter
Flaky salt, for sprinkling
Radishes, cut in half, for serving

Steps:

  • Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
  • Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
  • To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
  • Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.

BRAISED RADISHES



Braised Radishes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper

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.

BUTTERED PAN-ROASTED RADISHES WITH FRESH HERBS



Buttered Pan-Roasted Radishes With Fresh Herbs image

A total game changer, this butter roasted radish recipe makes a chic, effortless vegetable side dish. Adapted from Deborah Madison.

Provided by Unpeeled

Categories     Appetizer     Side Dish

Number Of Ingredients 7

1 bunch fresh radishes with leaves
1 tablespoon olive oil
1 tablespoon butter, or a little less if you'd like
1/4 teaspoon flaky sea salt, such as Maldon, or kosher salt
1/2 lemon, for juicing
1 teaspoon minced fresh chives
1 teaspoon minced fresh tarragon

Steps:

  • Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy.
  • Cut the radishes into halves or quarters, depending on the size. Set aside.
  • Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside.
  • Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides.
  • Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes.
  • Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.

BUTTER-STEWED RADISHES



Butter-Stewed Radishes image

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

1 1/2 pounds red radishes, about 3 bunches
Salt and pepper
6 tablespoons butter (3/4 stick)
3 tablespoons dill or parsley, freshly chopped

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

BROWN BUTTER GLAZED RADISHES



Brown Butter Glazed Radishes image

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

3/4 pound radishes, trimmed and quartered (from about 1 bunch)
1/4 cup unsalted butter
1 teaspoon granulated sugar
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup roughly chopped basil or mint leaves, or both
Lemon wedges, for serving

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.

RADISHES WITH SWEET BUTTER AND KOSHER SALT



Radishes With Sweet Butter and Kosher Salt image

As is always the case with such a simple idea, success is in the quality of the ingredients. Cull any overgrown, cottony, spongy radishes, and keep the good ones fresh with ice and clean kitchen towels. Keep your butter at the perfect temperature, and be graceful on the plate, please.

Provided by Gabrielle Hamilton

Time 5m

Yield Serves 4

Number Of Ingredients 3

1 bunch red-globe or French-breakfast radishes, well washed to remove any sand, but left whole with a few stems intact
4 tablespoons excellent unsalted butter, waxy and cool but not cold
1 tablespoon excellent coarse kosher salt

Steps:

  • Divide the radishes among small plates.
  • Neatly cut the butter into 4 small portions, and set on plates.
  • Pile a small amount of salt on each plate.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

STEAMED RADISHES WITH LEMON DILL BUTTER



Steamed Radishes with Lemon Dill Butter image

Categories     Side     Steam     Vegetarian     Quick & Easy     Lemon     Radish     Spring     Dill     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 4

1 pound radishes, trimmed and sliced thin (about 4 cups)
2 tablespoons unsalted butter
2 teaspoons fresh lemon juice, or to taste
4 teaspoons finely chopped fresh dill

Steps:

  • In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender. In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste, and heat the mixture, stirring, until the radishes are heated through.

Tips:

  • Choose Small Radishes: Smaller radishes are more tender and have a sweeter flavor. They will cook more evenly and quickly than larger radishes.
  • Wash and Trim the Radishes: Trim the ends of the radishes and wash them thoroughly to remove any dirt or debris.
  • Slice the Radishes: Slice the radishes into thin rounds or halves, depending on their size. This will help them cook evenly.
  • Use Unsalted Butter: Unsalted butter allows you to control the amount of salt in the dish. You can also use a combination of butter and olive oil.
  • Brown the Radishes: Browning the radishes in butter adds a delicious depth of flavor to the dish. Don't overcrowd the pan, or the radishes will steam instead of brown.
  • Add Aromatics: Aromatics like garlic, ginger, and onion add flavor and complexity to the dish. Sauté them in the butter until they are fragrant.
  • Use a Good Quality Broth: The broth you use will greatly impact the flavor of the dish. Use a flavorful broth, such as chicken or vegetable broth.
  • Simmer the Radishes: Simmer the radishes in the broth until they are tender, about 15-20 minutes. Don't overcook them, or they will become mushy.
  • Season to Taste: Season the dish with salt and pepper to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Butter-stewed radishes are a simple but flavorful dish that can be enjoyed as a side dish or main course. They are also a great way to use up any radishes you have on hand. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal.

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