Recipe courtesy of Curtis Aikens

Braised Red Radishes

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 servings
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2 tablespoons butter

1 scallion, diced

1 teaspoon basil, chopped

10 large radishes, scrubbed and halved

2 to 3 cups vegetable stock, as needed

Salt and pepper, to taste


  1. In a small saute pan, melt butter. Saute the scallion and basil for 1 minute. Add the radishes, and vegetable stock to cover. Bring the stock to a simmer and cook until radishes are tender, about 4 minutes. Remove the radishes and reduce the cooking liquid 50 percent. Salt and pepper to taste. Drizzle liquid over radishes before serving.