Friday, June 25, 2010

Braised radishes

Got this recipe from Know Whey . We enjoyed it . It was unique, buttery and salty. loved it. Hope you all find it that way too.


chicken stock


  • Clean and trim a large bunch of  radishes, leaving a short bit of clean, green stem.  Trim off taproot.
  • Place in covered saute pan with 2 cups of chicken stock, 1/4 tsp salt and 3 T. butter
  • Cover and cook on medium heat until radishes are fork-tender
  • Uncover the pan and reduce the juices until only a glaze remains.
  • Serve with a bit of the pan reduction.


Priya June 25, 2010 at 11:24 AM  

Interesting braised radishes, looks fabulous..

Superchef June 27, 2010 at 7:23 PM  

looks super simple and can totally imagine the buttery-texture of it. Is that a design on the plate or some garnish that you put - the squiggles?

Cathy June 29, 2010 at 5:22 PM  

I've never thought to braise radishes. I like them very much and am curious about cooking them. I'll give it a try.

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