Braised Radishes

If you’ve only eaten radishes raw, try eating them cooked. This simple recipe adds another way of enjoying this root vegetable to your culinary repertoire. This recipe is based on one from Diane Morgan found in Fine Cooking (Issue 122).

What You’ll Need

  • knife
  • chopping board
  • large skillet or frying pan
  • measuring cup and spoons


  • 2 bunches radishes, tops removed (can save some of the radish greens)
  • 2 Tbsp butter, salted or unsalted
  • 3/4 cup chicken or vegetable stock
  • 1 Tbsp apple cider vinegar
  • 1 tsp sugar
  • salt and pepper
  • flat-leaf (Italian) parsley (or reserved radish greens)

How to Cook Braised Radishes

  1. Rinse and dry the radishes. Cut off the tops and root tails. Then slice into approximately ¼ inch rounds (if radishes are very small, feel free to halve or quarter them).
  2. Over medium heat, melt the butter. Add the radishes (with a pinch of salt), cover and cook them on medium-low for 5-10 minutes, stirring fairly often (of course, you’ll have to uncover them to stir). They should become noticeably softened.
  3. CookRadishes

  4. Once softened, add your stock and bring the mixture to a boil. Then add the vinegar, sugar, and salt (about ½ tsp, though you can use less if you opted for salted butter). Reduce heat to medium-high and cook, stirring occasionally.
  5. Cook until the liquid is reduced to a glazy consistency.
  6. Garnished with chopped parsley or chopped radish greens. Serve immediately.



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