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Braised Radishes


  • 2 bunches radishes, about 1 pound, trimmed of tops and roots, cut into bite sized pieces
  • 1 1/2 cups chicken or vegetable stock
  • 2 Tbsp butter, cut into bits
  • 1 large shallot, thinly sliced
  • 2 Tbsp sugar
  • 1 Tbsp red wine vinegar
  • Salt and pepper


Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

Adapted from Rachael Ray

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