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Braised Radishes

Warm and tender radishes with a mellow flavor and a hint of sweetness.
Bowl of sliced and braised radishes.
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 3 cups
Nutrition Facts: View label

Ingredients

½ cup water
2 Tablespoons sugar
½ teaspoon salt
30 to 36 radishes, cut in halves or quarters (about 4 bunches)

Directions

  1. Wash hands with soap and water.
  2. In a medium saucepan or skillet, bring water, sugar and salt to a boil.
  3. Add radishes and reduce heat to simmer. Cover and cook until radishes are tender and can be pierced with a fork, about 5 to 7 minutes.
  4. Uncover and cook until liquid reduces to make a shiny glaze. Serve warm.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Radishes are also tasty in a stir-fry or green salad.

Comments

I was pleastly suprised with this recipe! To be honest, I hadn't ever thought about cooking radishes...to me, cooking them seems to take away some of the natural peppery flavor radishes have.
This recipe is defintiely a keeper and I think I'll even experiement cooking them up with different herbs & spices.

Since radishes are related to turnips, I thought I'd try this.  The sugary glaze was not to our liking, so I stirred in about a tablespoon of deli-style mustard.  That was good!  The radishes did take quite a bit longer to cook, more like 15 minutes.  Like turnips, I like raw radishes, but didn't care for them crisp-tender.  When thoroughly cooked they became sweet. I'd make this again - adding the mustard.

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