If you’ve never had radishes cooked, you’re in for a surprize! This is my version of the braised radishes Emeril Lagasse made when I was a guest on his show. The hardest part of this? Making sure the radish greens are really well washed! Serves 2 as a side dish:
- 1 bunch radishes with their greens
- 1 cup stock, for braising (I used ½ chicken, ½ white wine)
- 1 tablespoon butter
- Salt & pepper to taste
Cut the greens off the radishes and thoroughly wash both the radishes and the greens. In a large sauté pan (that you have a lid for), put the stock and the radishes. Bring stock to a boil, then reduce to medium-low heat, cover and cook for 15 minutes (depending on the size of your radishes), until tender. Remove the lid, add the greens and cook for another 5 minutes, until most of the liquid has been evaporated and the greens are cooked through. Add the butter, salt and pepper and stir to mix well. Serve and enjoy!
When I taped the show with Emeril, this was my favorite dish that he made-just amazing! As I said in the header, the hardest part of this is cleaning the greens, but just give them a good soak and they’ll be fine. I used some white wine and chicken broth for the braise, but veggie stock, or even water would be fine, use what you’ve got. I’ve seen recipes that add sliced shallots — try it, if you like.
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