Butter Poached Radishes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded3 tbs. unsalted butterSalt and pepper to taste3 dashes raspberry wine vinegar 1/4 cup vegetable stock or white wine1 tsp. fresh tarragon
Depending on size, halve or quarter radishes lengthwise.
Heat 2 tablespoons of butter in a skillet until melted.
Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.
Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Heat 2 tablespoons of butter in a skillet until melted.
Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.
Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Nutritional Info Amount Per Serving
- Calories: 101.3
- Total Fat: 8.7 g
- Cholesterol: 23.3 mg
- Sodium: 36.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.5 g
- Protein: 0.2 g
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