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Braised Radishes

Recipe Notes

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


4 bunches
of radishes (30 to 36 radishes)
1⁄2 cup
2 Tablespoons
1⁄2 teaspoon


  1. Wash radishes and remove stems and roots.  Cut in half or quarters.
  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 5-7 minutes.
  4. Uncover and cook until liquid reduces to make a shiny glaze. Serve warm.
  5. Refrigerate leftovers within 2 hours.


  • Radishes are also tasty in a stir-fry or green salad.
Photo of  Braised Radishes
Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 3 cups
Nutrition Facts: View Label
Last updated: 12/06/19

1 Comments for "Braised Radishes"

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.