Steamed Radishes Recipes

Steps:

• Trim 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.
• Put 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.
• Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.

Steps:

• Wash, pare, and slice the radishes.
• Boil until tender.
• Melt butter in seperate saucepan.
• Whisk in flour.
• Add in milk, salt, and pepper.
• Bring to a boil.
• Combine radishes and sauce and serve.

Steps:

• Pour the water into a small saucepan along with the wine, garlic, onion, and thyme. Bring to a boil over high heat, then season to taste with salt and pepper. Add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 6 to 8 minutes.
• Remove the radishes to a serving dish with a slotted spoon and keep warm. Bring the liquid to a boil over high heat, and add a pinch of sugar. Boil until the liquid has reduced by half, then pour over the hot radishes.

Steps:

• In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender. In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste, and heat the mixture, stirring, until the radishes are heated through.

Steps:

• Remove leaves and roots from radishes and wash quickly under cold running water. Do not allow them to soak. Peel and coarsely chop the onions.
• Melt half of the butter in a wide-based pan in which radishes can eventually be placed in one layer.
• When the butter foams, add the onions, season well and saute over low heat, shaking the pan so that they soften without coloring.
• Add the radishes and turn over the mixture with a wooden spoon.
• Pour into the pan just enough cold water to cover the bottom, cover with a well fitting lid and cook for 5 minutes, no more.
• Add the rest of the butter cut to in small pieces, stir well, test for seasoning and correct if necessary.
• Pour into a heated serving dish and serve immediately.