Braised Red Radishes

Ingredients

• 40 radishes (green tops optional)
• 3 tablespoons butter
• 2 shallots, diced
• 2 teaspoons fresh thyme leaves, plus more for garnish
• Salt and pepper

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    47 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 9 milligrams cholesterol; 20 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. If radish tops are intact and in good condition, trim off (leaving a short length of stem attached to radish), wash and set aside. Leave small radishes whole, and cut large ones in half.
2. In a medium-size pot melt 2 tablespoons butter over medium-high heat. Add shallots and thyme, and cook, stirring, until softened, about 2 minutes. Add radishes, a sprinkling of salt and pepper and just enough water to cover radishes. Bring to a simmer, and cook until tender, 3 to 5 minutes. If using, add radish tops, and simmer 1 minute more.
3. Remove radishes (and tops, if using) to a serving dish, and boil liquid in pot until reduced to about 1/3 cup. Stir in remaining tablespoon butter, season to taste with salt and pepper, and pour over radishes. Garnish with thyme leaves, and serve.

20 minutes