How to make it

  • Cut green tops and roots off of radishes.
  • Place radishes in sauté pan in single layer and pour broth enough broth over them to come halfway up the sides of the radishes.
  • Add butter to pan and sprinkle salt over radishes (maybe go easy on the salt if you are using salted butter).
  • Bring to a simmer over high heat and then place a piece of aluminum foil or parchment paper loosely over the top of the radishes and bring heat down to medium.
  • Simmer for about 15 mins or until radishes are tender when poked with knife (but not too tender! - no mush!)
  • If there is still liquid in the pan, remove covering and turn heat to high to evaporate liquid.
  • Then add a few tablespoons of water to the pan and gently stir the radishes until brown and caramelized.
  • Add fresh ground pepper and serve immediately.

Reviews & Comments 2

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  • lovebreezy 8 years ago
    Thank you for the explanation of the radishes. I was gonna ask!
    This is such a new idea to me. I flagged it as Interesting/Unique.
    Was this review helpful? Yes Flag
  • heirloomtomato 8 years ago
    I have never tried this with the classic round radishes that are so common. I presume it would be the same, but with a bit stronger flavor.

    The "French Breakfast" radishes I grew myself and do not see them very often. They are oblong shape and more white/pink than the traditional red radish. Not as peppery either.

    The final product tastes much like cooked root vegetables but more delicate. Similar to cooked carrots but not as sweet.

    Definitely a different way to eat radishes for me! And yummy!!
    Was this review helpful? Yes Flag

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