Braised Radishes

D’Avignon radishes, otherwise known as French Breakfast radishes, are much more than a fantastic salad topping.  Both their brightly colored bulbs and their slightly fuzzy green tops are edible and give quite a taste-punch.
For those who balk at their acerbic bite when raw, heating up these beauties renders the flavor much more mellow. While radishes are lovely when roasted with other root vegetables, sauteéd with their greens thrown in at the last minute to wilt, or sliced thinly and made into radish chips, this week’s recipe focuses on braising radishes.
In braising a fat such as butter, vegetable, or coconut oil is used to start cooking the radish roots, then they are bathed in a liquid that is reduced before serving. You can garnish the dish with parsley or use the minced green radish tops to add some extra color.


Originally adapted from The Washington Post.  This version was taken from: https://www.popsugar.com/food/Braised-Radishes-2341240

Serves: 4
Prep Time: 10 min
Cook Time: 30 min
Ready In: 40 min
  • 2 TBSP unsalted butter (or oil of choice)
  • 2 green onions (white and light green parts only), diced into 1/4-inch pieces
  • 2 bunches radishes (greens removed and saved), trimmed and sliced in half
  • 1/2 tsp salt
  • black pepper, to taste
  • 1/2 c water
  • 2 TBSP saved radish greens, chopped for garnish
  1. Melt the butter in a large skillet over medium-high heat until it just begins to brown, 3 to 4 minutes.
  2. Add the onion, and lower heat to medium. Cook 3 minutes until the onion softens.
  3. Add the radishes, salt, and pepper to taste. Stir in the water.
  4. Raise heat to high until it boils, then cover and lower heat to simmer.
  5. Cook, stirring occasionally, for 20 minutes or until radishes are tender.
  6. Uncover and raise heat to high.
  7. Heat to a boil.  Cook until almost all the liquid has evaporated, about 4 minutes