Wednesday, July 17, 2013

Recipe: Vegan Braised Radishes

I was all set to make up a batch of the Ruby Radishes I made a few weeks ago...when I remembered that the adorable baby bunny twins living in my back yard ate all of my dill last week. FAIL. But technology is awesome and I was able to quickly find a fairly simple recipe for Braised Radishes from Rachel Ray (I know, I know...I'm embarrassed to be writing about one of her recipes, too) As you might imagine, the original recipe was not vegetarian friendly, and I didn't have a shallot on hand, so I made some minor adjustments.


  • 2 bunches radishes, about 1 pound, trimmed of tops and roots
  • 1 1/2 cups vegetable stock
  • 1 tablespoon butter, cut into bits
  • 1 large shallot, thinly sliced or half of a red onion
  • 2 tablespoons sugar
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  1. Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. 
  2. Cover the pan and bring to a boil. 
  3. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes or until soft and most of the liquid has evaporated.
  4. Add salt and pepper to taste.
I don't have a lid for the pan I used, radishes were "exposed" the whole time I cooked them. It seemed like the liquid would never fully burn off...but suddenly I went from super liquidy radishes to radishes in a jelly-like substance. A little weird...but it still tasted good. Because of the sugar, these radishes were pretty sweet. I'd cut down on that the next time. But overall, this was a quick and easy way to use up my opened cube of vegetable stock and radishes I got from my CSA last week!

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