Braised radishes

Side dish tonight, April 2, 2015
Kind of unusual tast, great side dish for chicken dishes or fish
  • 4 servings
  • 2 bunches radishes, small radishes work best
  • 1 tablespoon butter
  • 1 tablespoon olive oil, extra virgin
  • 2 tablespoons sugar, white
  • ½ teaspoon salt, fine
  • ¼ teaspoon pepper, black, freshly ground
  • 1 tablespoon parsley, finely chopped

1) Wash and trim radishes, if large cut them in half.

Add radishes to a deep pan, add enough water to cover them.

Add the butter, olive oil, sugar and salt.

Cover and bring to a boil.

Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)

If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.

Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.

Nutritional notes:
Serving Size 33 g
Calories per serving 83.2

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