These butter-braised radishes are the perfect spring side dish.

By / Photography By Maria Khoroshilova | March 15, 2016

Ingredients

  • 1 tablespoon unsalted butter
  • 1½ pounds small table radishes, halved or quartered, or 1½ pounds large radishes, peeled and cut into ¾-inch dice
  • ½ cup water
  • 2 teaspoons honey
  • 1 tablespoon red wine or apple cider vinegar
  • Salt
  • Freshly ground pepper

Instructions

Melt about 1 tablespoon unsalted butter in a large skillet over medium heat. Add 1½ pounds small table radishes, halved or quartered (or if equal in size, left whole), or 1½ pounds large radishes, peeled and cut into ¾-inch dice (or wedges), and cook, turning occasionally, until they begin to soften, about 5 minutes. Whisk together ½ cup water, 2 teaspoons honey and 1 tablespoon red wine or apple cider vinegar; add this to the skillet. Season with salt and freshly ground black pepper, and simmer until the radishes are tender and glazed, 5 to 10 minutes more.

Yields 4 servings

Recipe reprinted courtesy of Workman Publishing from Cara Mangini’s new cookbook The Vegetable Butcher, April 2016

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Ingredients

  • 1 tablespoon unsalted butter
  • 1½ pounds small table radishes, halved or quartered, or 1½ pounds large radishes, peeled and cut into ¾-inch dice
  • ½ cup water
  • 2 teaspoons honey
  • 1 tablespoon red wine or apple cider vinegar
  • Salt
  • Freshly ground pepper

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