Recipe courtesy of Curtis Aikens
Braised Red Radishes
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 117
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 31
- Sodium
- 818
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
Directions
- 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.