Butter Braised Radishes Recipes

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest and 1/2 teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.

Steps:

• Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
• Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.

Steps:

• Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

Steps:

• Place radishes in a skillet with stock, butter , shallots, sugar, vinegar, salt and pepper.
• Cover the pan and bring to a boil.
• Uncover the pan and reduce heat to medium. Cook radishes 10 to 15 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

Steps:

• 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.

Steps:

• Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it's just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.
• Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they're glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.