BRAISED RED RADISHES

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Braised Red Radishes image

Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.

Provided by Julia Moskin

Categories     easy, quick, side dish

Time 20m

Yield 10 servings

Number Of Ingredients 5

40 radishes (green tops optional)
3 tablespoons butter
2 shallots, diced
2 teaspoons fresh thyme leaves, plus more for garnish
Salt and pepper

Steps:

  • If radish tops are intact and in good condition, trim off (leaving a short length of stem attached to radish), wash and set aside. Leave small radishes whole, and cut large ones in half.
  • In a medium-size pot melt 2 tablespoons butter over medium-high heat. Add shallots and thyme, and cook, stirring, until softened, about 2 minutes. Add radishes, a sprinkling of salt and pepper and just enough water to cover radishes. Bring to a simmer, and cook until tender, 3 to 5 minutes. If using, add radish tops, and simmer 1 minute more.
  • Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about 1/3 cup. Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes. Garnish with thyme leaves, and serve.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 1 gram, TransFat 0 grams

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