Brown Butter Glazed Radishes
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- ¾pound radishes, trimmed and quartered (from about 1 bunch)
- ¼cup unsalted butter
- 1teaspoon granulated sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼cup roughly chopped basil or mint leaves, or both
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
122 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 251 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium saucepan, bring radishes, butter, sugar, salt and ⅓ cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.
- Step 2
Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.
- Step 3
Serve glazed radishes topped with herbs and a squeeze of lemon.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Karolyn Schalk
I’m always on the lookout for recipes that use radish greens, which are also luscious braised in olive oil.
zoz
if your looking for radish recipes, go no farther than this one: cooking.nytimes.com/recipes/roasted-salmon-with-peas-and-radishes. I make these peas and radishes with miso and mustard often, and every single time I'm stunned by how wonderful it is!
kathleen
My radishes were soft enough at eight minutes to have mashed them- any longer and I would have had radish purée! Also had to drain the water and butter. Keep checking them.
Pâté, Heather?
Per others' recommendations, I used less water (1/4 C vs 1/3 C). I also found 1 teaspoon sugar not enough to turn the sauce into a glaze, so I sprinkled in an additional 1/2t at the end. A 1/4 cup of butter is too much for the amount of quartered radishes called for in the ingredients. I used 2 1/2 Tbl, and that was still too much. The radishes were swimming in butter at the 20-minute mark. I needed to pour the excess out in order to get a glazed finish. With these mods I would make it again.
mosaic
Radish leaves are an outstanding green for pesto. It is one of the few greens that can hold its own with walnuts in a pesto. Also works beautifully with the more traditional pine nut recipes. The radishes are a wonderful accompaniment to radish leaf pesto topped fish and a simple green salad topped with a mustard vinaigrette.
Vicki
Had some trouble with the texture of the radishes. We decided that this wasn’t one for our family.
C Doherty
Agree with others - 15 min way too long and had to drain liquid. They were overcooked and did not look like the photo - kind of shrunk down to little pink things, no one knew what they were but served to guests and everyone liked the taste!
sharon
The radishes came out tender, but this was way too much butter and salt for the amount of radishes!
Robert
After making this, a few suggestions: Start with an uncovered large sauté pan so radishes are in one layer, water boils off and radishes caramelize more quickly. Also 1/2 the butter, 2 Tbs. (with the 1/4 cup specified, mine were swimming in butter that I had to drain off. Total 10-12 minutes. Added the radish leaves at the end, tossed for barely a minute until wilted then added 1 Tbs. lemon juice to pan to deglaze it.
marina
Delicious
SJ
I would significant reduce the amount of salt you add at the first step and then just salt to taste after the first 10-15 min of cooking once all the water is evaporated.
WestPADad
This is a great recipe! Don’t skip the fresh herbs at the end, they really pop in a great way! Thanks Rick!
Andrea
Excellent recipe. The radishes were tender and sweet. However, way too much salt. Half it at least.
gg
Something about the amounts and cook times in this recipe is off. They were sort, too soft, much sooner than they ought to have been, and I had to drain excess water. I’m not sure what the point of softening them before sautéing them actually was. It drains most of the sharpness of the radishes away, to the point where you’re basically eating a wet and soggy potato.
janisani
truly delicious! used only 2T. butter and that was plenty.
meggie mac
Pretty good. Took everyone’s tip and reduced water to 1/3. Would do half of salt next time, a bit too salty for my taste. Would also consider throwing under broiler for a minute at the end to crisp the skin up a bit more.
Pâté, Heather?
Per others' recommendations, I used less water (1/4 C vs 1/3 C). I also found 1 teaspoon sugar not enough to turn the sauce into a glaze, so I sprinkled in an additional 1/2t at the end. A 1/4 cup of butter is too much for the amount of quartered radishes called for in the ingredients. I used 2 1/2 Tbl, and that was still too much. The radishes were swimming in butter at the 20-minute mark. I needed to pour the excess out in order to get a glazed finish. With these mods I would make it again.
Andrea
Interesting, good recipe. Way too much salt. Just eliminate it. I served with salmon. I think it would be better with pork or steak.
teamvibe
This was terrific, although I agree with Kathleen that the radishes were done quickly, way before all the water had evaporated. I removed the radishes, boiled down the liquid and put the radishes back for 1 minute to bathe them in the butter sauce, careful not to overcook them. I added a few to a salad of radish greens, and dressed it with oil and vinegar. Yum. I will serve the rest for dinner as a side dish. Hope it keeps we
Kristen
Definitely need about half the water, also, I'll make these in a sautee pan next time to maximize caramelization. So good!
Private notes are only visible to you.
Advertisement
