Radishes kind of bemuse me, I’ll admit. They show up on my salad and I’ll eat them. Occasionally they’re made into pickles and served with an Asian meal. I’ll eat those, too. But when the turn up on a veggie platter, I’ll ignore them and head straight for the broccoli. Every once in awhile I’ll buy a bunch of radishes thinking I’ll add them to a salad or maybe use them in a quick pickle. I don’t want to admit how many times that same bunch gets thrown away… That’s why, when I saw Laura Calder of French Food at Home make butter braised radishes, I was intrigued. Imagine, you can cook radishes!
I only caught the tail end of the segment on butter braised radishes, and it seemed pretty straight forward: radishes, some broth, butter and sugar. I used this recipe from Fine Cooking to fill in the missing bits. I liked the tang from the vinegar in their version.
Now, I have to tell you, the rest of my family was just as indifferent to butter braised radishes as they are to the raw version, but I enjoyed them. The sharpness of the radishes really mellows out when cooked. I enjoyed their sweet and sour flavor that night with chicken and again the next day on a salad. There’s one bunch of radishes that didn’t get thrown away!
The recipe has been calibrated for a small bunch of radishes, about a cup when sliced. It would be easy to adjust the ingredients for more servings. I think this would be a nice dish to take to a potluck. The color of the cooked radishes will catch everyone’s attention and the flavor will win many people over.
Ingredients
- 1 cup sliced radishes
- 2 teaspoons butter or vegan spread
- 1/4 cup water or broth
- 1/2 teaspoon cider vinegar more or less
- 1/2 teaspoon sugar more or less
- pinch salt
Instructions
- Melt the butter in a small skillet over medium heat and saute the radishes until they begin to soften and turn translucent.
- Add the water, vinegar, sugar and salt.
- Simmer until the radishes are tender.
- Increase the heat to reduce the liquid to a glaze.
What’s your opinion of radishes? Love ’em or leave ’em? Have you ever tried cooking them?
I just received a gift of fresh radishes and wanted to cook them. I found a recipe in a book of yours I purchased some 30-40 plus years ago. I made the recipe many years and was very fond of them. I am not able find your book anywhere in my house and chose to check out the recipe which happily found. Somehow I remembered the vinegar which I thought was more used. Anyway, thank for the recipe. which I will make tomorrow.
I’m 85 years old and remember watching your TV shows of past.
I wish you well.
I don’t think I’ve ever cooked radishes. Need to try this. Pinned. thanks for coming to foodie friday.
This was my first time as well. I like pickled radishes so this was a good transitional dish. Thanks for dropping by, Diane 🙂
I love radishes but I have never tried cooking them. I would have to use coconut or vegetable oil in place of the butter, but I’d love to try this! Pinning for future reference!
I’m sure either would work, but the richness of the coconut oil might be better at “mimicking” the butter. Just my $0.02. Let me know how it works if you try 🙂
These look as pretty as they probably are delicious! I love a cooked radish, thanks for sharing a new recipe to try for the fall! I would be honored if you would come share this awesome post at Pin Your Friday Favorite! The party goes live tonight @ 10pm EST.
Thanks for the invitation!
Yum! Never had butter braised radishes before. Actually, I have not had radishes in forever! This recipe sounds really tasty!
I know what you mean. They’re the last vegetable I think of. I feel bad for them now…
Yum! Gardens can sometimes provide an overwhelming amount of radishes and this recipe is a great use for them. Pinning for later!
I know! I always plant them because they’re so easy to grow…but after tossing them on a couple salads, then what?
Definitely look into trying radish butter on some french bread slices…..delish!!
oooh! Great idea, thanks! 🙂
These are beautiful and scream summertime-delicious to me! Wonderfully done.