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.
- 2 tablespoons unsalted butter
- 2 green onions, diced into 1/4-inch pieces, white and light green parts only
- 2 bunches radishes (greens removed), trimmed and sliced in half
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- Black pepper, freshly ground
- 1/2 cup water
- 2 tablespoons parsley, chopped, for garnish
- Melt the butter in a large skillet over medium-high heat; cook until it just begins to brown, 3 to 4 minutes.
- Add the onion; lower heat to medium. Cook, stirring, until the onion softens, about 3 minutes.
- Add the radishes, salt, sugar, and pepper to taste; stir in the water.
- Raise heat to high; heat just to a boil. Cover; lower heat to a simmer. Cook, stirring occasionally, until tender, about 20 minutes.
- 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
- Vegetables, Side Dishes
- North American
- 4 servings
- Cook Time
- 35 minutes
- Calories per serving