Skip Nav
Cooking Basics
The Right Way to Scramble Eggs
Food News
9 Things You Never Knew About Whole Foods, Straight From an Insider Employee
Ina Garten
Ina Garten's Easy Cauliflower Side is Just as Tasty as You Imagine

Braised Radishes

Butter-Braised Radishes: An Unexpected Surprise

Lately I've been fascinated by the idea of taking vegetables frequently eaten raw and cooking them down in unexpected ways, such as roasting celery for a soup or searing cauliflower for "steaks." My current obsession is braising radishes; I can hardly think of an easier way to eke comfort out of what might otherwise feel like a cold, soulless vegetable in the dead of Winter.

If you're someone more accustomed to seeing radishes in salads or as crudités, then you'll have to believe me when I say that the fuchsia-hued root vegetable becomes even more delicious when cooked. They take on a similar appearance to cooked red-skinned potatoes, with a blush-colored skin; a soft, almost waxy texture; and a far mellower flavor. Eating them is an act of comforting pleasure, but unlike their counterparts, they require a fraction of the labor and possess none of the heaviness.

Butter-Braised Radishes

Butter-Braised Radishes

Butter-Braised Radishes


  1. 2 tablespoons unsalted butter
  2. 2 green onions, diced into 1/4-inch pieces, white and light green parts only
  3. 2 bunches radishes (greens removed), trimmed and sliced in half
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon sugar
  6. Black pepper, freshly ground
  7. 1/2 cup water
  8. 2 tablespoons parsley, chopped, for garnish


  1. Melt the butter in a large skillet over medium-high heat; cook until it just begins to brown, 3 to 4 minutes.
  2. Add the onion; lower heat to medium. Cook, stirring, until the onion softens, about 3 minutes.
  3. Add the radishes, salt, sugar, and pepper to taste; stir in the water.
  4. Raise heat to high; heat just to a boil. Cover; lower heat to a simmer. Cook, stirring occasionally, until tender, about 20 minutes.
  5. Uncover; raise heat to high. Heat to a boil; cook until almost all the liquid has evaporated, about 4 minutes.

Nutrition information per serving: 76 calories, 6 g fat, 4 g saturated fat, 15 mg cholesterol, 6 g carbohydrates, 1 g protein, 118 mg sodium, 2 g fiber


Calories per serving
Join The Conversation
nancita nancita 8 years
I have never been a huge fan of raw radishes, but I bet they taste totally different like this.
ilanac13 ilanac13 8 years
i have NEVER thought to braise radishes - or even really eat them much. they usually just serve as a slight texture item in a salad that i make. i'm always intrigued by new ways to do things, and this one was really unexpected to me. thanks for sharing it!
mtiger mtiger 8 years
It looks pretty, but I hate raw radishes...maybe this will be different!
seniouxa13 seniouxa13 8 years
at first, i thought it was raw salmon or meat or something..but when i saw it was radishes, I immediately wanted to try some..
sunny1intucson sunny1intucson 8 years
my husband makes this (with other veggies in there too) and it IS yummy. I really like radishes when cooked this way.
peaceloveandpaws peaceloveandpaws 8 years
This looks delicious. I can't wait to make it!
GlowingMoon GlowingMoon 8 years
What a lovely color!
shoneyjoe shoneyjoe 8 years
Radishes have always tasted like dirt to me.
TidalWave23 TidalWave23 8 years
yum, i'd eat it.
Easy Snack Recipes
Trader Joe's Dinner Ideas
Buttermilk Pancake Recipe
Banana, Almond Butter, Sweet Potato Breakfast
From Our Partners
Latest Food
All the Latest From Ryan Reynolds