Butter-Braised Radishes 4.000

Leah L. Jones for The Washington Post

Jun 4, 2008

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).


Servings: 4
Ingredients
  • 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

Directions

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.

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Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.