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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
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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!
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.
TidalWave23 TidalWave23 8 years
yum, i'd eat it.
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