Butter-Stewed Radishes

5.0(606)

Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink.

by David Tanis

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Dinner, Easy, Lunch, Quick, Vegetables, Side Dish

Servings

6 servings

Total time

30 min

Calories / serving

124 kcal

Ingredients (4)

serves

1 1/2 pounds red radishes, about 3 bunchesradish
Salt and peppersalt-and-pepper
6 tablespoons butter (3/4 stick)butter
3 tablespoons dill or parsley, freshly choppedparsley

Instructions (3 steps)

01Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
02Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
03Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.

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Rich recipe — supports nutrition-aware planning.