This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Butter Braised Radishes
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- #95058
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons unsalted butter
1/4 cup diced scallion
1 pound radishes (see note)
salt
freshly ground black pepper
1 pinch sugar
1/2 cup water
directions
In a pan large enough to hold the radishes without crowding, melt the butter over medium-high heat; allow it to begin to brown but not burn. Add the diced onion and reduce the heat to medium. Cook, stirring, for about 3 minutes, until the onion softens.
Add the radishes, salt and pepper to taste, the sugar and the water, stirring to combine. Increase the heat to high and bring just to a boil, then cover and reduce the heat to low. Cook for about 20 minutes, until tender.
Uncover, increase the heat to high and bring back to a boil; cook for about 4 minutes, until almost all the liquid has evaporated. Serve hot or warm.
Radishes: Clean the radishes and remove the green tops. Trim the stem ends. Small radishes can be left whole, medium ones cut in half, large ones cut into quarters.
cook's notes
Serve with roast duck or grilled pork.
added by
kathiecooks
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 19, 2009
Radishes are one of those often forgotten about veggies. Cooked the are reminiscent of beets. The flavor mellows wonderfully and in this recipe the butter makes them irresistible!