Monday, July 2, 2012

Braised Radishes

Last week’s farm delivery included a bunch of radishes which I needed to prepare somehow for the raw-phobic here, so I decided to braise them and the hubster really liked them. Who knew?!

It was a breeze too. I sorta used this recipe from Food Network… I used veg stock instead of chicken, subbed the onion I had on hand for the shallot, eliminated the sugar, and waited until the end to finish with butter. I also found I had to cook for longer than the recipe suggests, but that didn’t require any more effort on my part and I like how few steps there are. Just trim and clean up the radishes, slice some onion and throw everything into a sauce pan. 

I grilled tuna steaks and used some of the fresh herbs we received to make a pureed chimichurri sauce. yummm.


Braised Radishes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Radishes are quite different and a pleasant surprise when cooked.


8-12 radishes, trimmed, cleaned
1/4 cup yellow onion, sliced
1 1/2 cup chicken or vegetable stock or water
1 Tbsp apple cider vinegar
1-2 Tbsp whole butter, to taste to finish
1-2 tsp honey or agave syrup to taste to finish
salt and pepper to taste


- add radishes, onion, stock, vinegar and salt and pepper to a sauce pan small enough to allow the liquid to cover the radishes
- bring to a boil, reduce to a simmer and allow to cook until radishes are cooked through
- remove from heat and stir in butter and honey to finish and adjust seasoning

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