Radishes Braised in Cream with Garlic and Thyme

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Radishes Braised in Cream with Garlic and Thyme


Radishes Braised in Cream with Garlic and Thyme

Feb 17, 2017Recipes, Spring, Winter

If you have followed these posts for a while, you will know that I am not the biggest radish fan in the world.  You will also know that I make an effort to eat locally and in season, so when radishes are in season the quest for new recipes begins.  Over the years, I have found that I prefer radishes cooked via heat or in my recipe from last month via sitting in citrus juice; the bite is just a bit too much for me raw and that is why I am excited about today’s recipe post. Cooking a radish changes it completely. The pungent flavor disappears and is replaced by a mild turnip-like sweetness.  This recipe uses a braising technique.  Braising meat is easy, but can be time consuming; with veggies you get the ease of braising, but since you are not trying to melt connective tissue, it is a quick process as well.  My plan is to serve this as a side for a non-fatty cut of meat or fish, but I think it would be quite yummy with mashed potatoes, grits, or on top of some wilted greens.


1tablespoon Unsalted Butter
3medium garlic cloves, minced or pressed through a garlic press
20medium radishes or 16 large radishes, leaves and stems removed (about 1 pound after trimming), halved if small and quartered if large
2tablespoons heavy cream
1teaspoon minced fresh thyme leaves


1. Place the butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the garlic and cook until fragrant, about 30 seconds. Stir in the radishes and cook for 1 minute longer.

2. Add the broth, cream and thyme. Cover and cook, stirring once or twice, until the radishes are tender, about 10 minutes. Remove the cover and simmer until the liquid thickens slightly, about 1 minute. Season with salt and pepper to taste. Serve immediately.

When developing our braised radish recipe, we found that sautéing the radishes briefly in butter helped to bring out their natural flavor. A mixture of broth and cream proved to be the best braising liquid. Wine made the radishes harsh and acidic, while water made them taste bland.