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I have never eaten radishes cooked, I love them raw plain, in salads, on a
vegetable tray, etc.  but the folowing is adapted from _Vegetarian Cooking
for EVeryone_ by Deborah Madison.
enjoy, Jan G

Braised Red Radishes - serves 4

20 plump radishes, red or multicolored
1 shallot, diced
1 teaspoon chopped fresh thyme or several pinches dried
salt and freshly milled pepper
white wine or apple juice or saute liquid of your choice

Trim the leaves fromteh radishes leaving a bit of the green stems, adn scrub
them.  If the leaves are tender and in good condition, wash them and set
aside.  Leave smaller radishes whole and halve or quarter larger ones.

Pour a tablespoon of white wine or applejuice into a small saute pan.  Add
the shallot adn thyme, cook for 1 minute over medium heat.  Add the
radishes, a little salt and pepper and water just to cover. Simmer until the
radishes are tender, 3 - 5 minutes.  ADd the leaves if using them and cook
until they are wilted and tender, about 1 minute more.  Remove the radishes
to a serving dish.  Boil the liquid until only about 1/4 cup remains, pour
this over the radishes and serve.