Radishes With Smoked Butter Recipes
RADISHES WITH SWEET BUTTER AND KOSHER SALT
As is always the case with such a simple idea, success is in the quality of the ingredients. Cull any overgrown, cottony, spongy radishes, and keep the good ones fresh with ice and clean kitchen towels. Keep your butter at the perfect temperature, and be graceful on the plate, please.
Provided by Gabrielle Hamilton
Time 5m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Divide the radishes among small plates.
- Neatly cut the butter into 4 small portions, and set on plates.
- Pile a small amount of salt on each plate.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED RADISHES
I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.
Provided by jennifer263
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.
Nutrition Facts : Calories 29.1 calories, Carbohydrate 0.8 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 29.2 mg, Sugar 0.4 g
BUTTER-STEWED RADISHES
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.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 301 milligrams, Sugar 2 grams, TransFat 0 grams
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