Stewed radishes
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 70, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 4 G., fiber 2 G., cholesterol 15 mg, sodium 341 mg, sugar 2 G.
Calories 70, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 4 G., fiber 2 G., cholesterol 15 mg, sodium 341 mg, sugar 2 G.
If you're unsure what garden vegetables you'll enjoy and you're a picky eater, braised radishes are your friend. This side dish is delicious, especially when made with radishes fresh from the garden. Quartered and braised in a small amount of water, the radishes are juicy and tender. Their slightly bitter flavor is beautifully balanced by a pinch of lemon zest, sugar, and butter, while chopped fresh tarragon adds a delightful aroma. A great summer side dish for lean meats.
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Recipe:
In a large skillet over medium heat, melt 2 tablespoons butter. Stir in 1 pound (450 grams) trimmed radishes, quartered, and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest, and 1/2 teaspoon coarse salt. Cover and simmer until almost tender, 5 minutes. Then remove the lid; cook, stirring, until most of the liquid has evaporated. Drizzle with lemon juice and sprinkle with chopped tarragon.
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