Prep 5 min cook 20 min
A satisfying side dish that looks like red-skinned potatoes with a mellower taste and without the carbs.
If you’re someone more accustomed to seeing radishes in salads or as crudités, then you’ll have to believe me when I say that the fuchsia-hued root vegetable becomes even more delicious when cooked.
They take on a similar appearance to cooked red-skinned potatoes, with a blush-colored skin; a soft, almost waxy texture; and a far mellower flavor. Eating them is an act of comforting pleasure, but unlike their counterparts, they require a fraction of the labor and none of the carbs.
Braised Radishes
by
Derek Farwagi
Ingredients
- 1 Bunch of radishes, green removed
- 1 Shallot finely sliced
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- ¼ cup Water
- Some coarsely chopped parsely
- Salt and pepper to taste
Instructions
- Trim the tops and bottoms of the radishes and discard. Wash the radishes and then pat dry. Slice each radish in half lengthwise and then set aside.
- Sautée the shallots untill they start to brown slighlty
- Add the radishes, placing each one cut side down in the skillet. Cook them undisturbed for about 2 minutes, just until the bottoms start to turn color.
- Add the balsamic vinegar and then add just enough water to come up around the sides of the radishes. Cover with lid, lower the heat and simmer for 10 minutes or so.
- Uncover the skillet and increase the heat to medium for a few minutes, just until the water has reduced into a syrupy sauce.
- Add the parsley and toss to wilt. Season with salt and pepper to taste.
Tried this recipe?Tried this recipe? Let me know how it turned out.
GET INSPIRED. SUBSCRIBE NOW.