Creamy Braised Radishes

These creamy braised radishes are a delicious fall comfort food.

I’ve been trying to cut down on the amount of starch and grains I eat. The problem is that on these crisp fall evenings, I really like hot, creamy comfort food. So I’ve been mashing all sorts of things, cauliflower and celery root being my two favorites. Until tonight.

Tonight I discovered braised radishes, and I couldn’t be happier. I love the radishes from our garden, but I can only eat so many in my salads. I’ve never really known what else to do with them. But we’re about to have a bumper crop come in and I was looking for ideas. This recipe originated from Suzanne Sommers, although I altered it a bit. Let me just say Yum! I think I have a new favorite root vegetable. And it’s straight from the garden. What a bonus.

Creamy Braised Radishes

Ingredients

Radishes fresh from the garden.

• 1 lb radishes, sliced
• 2 tbs butter
• 1/4 cup heavy cream
• salt and pepper to taste

Directions

1. Bring water to a boil. Add radishes to boiling water and cook until tender, about 10 minutes.
   

   Boil the sliced radishes for 10 minutes.

2. Drain water and return radishes to saucepan
3. Add butter to radishes, lower heat to medium low, and braise for 5 minutes
   

   Next, add the butter and braise for 5 minutes.

4. Add cream, salt, and pepper and braise fro another 5 minutes.
   

   Add the cream, salt, and pepper and braise for another 5 minutes.

5. Mash with a potato masher until chunky and creamy.

Serves 4