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Butter Braised Radishes With Fresh Dill

Cut pink and white radishes with herbs sprinkled on top in a white dish.

This simple radish side dish is best served hot. (Kayte Young/WFIU)

In the Spring I often end up with more radishes than I know what to do with. My brother-in-law, Eric, recently shared this unusual preparation with me, to help move through the radish bounty.

This dish comes together quickly and the braising takes some of the bite from the radish. You can adjust the sugar, wine vinegar and seasonings to your taste. 

Listen to my step by step instructions on the April 23, 2021 episode of Earth Eats. 

Butter Braised Radishes

3 tablespoons butter

12-15 medium radishes, whole, halved or quartered--depending on size

2 teaspoons sugar

1 tablespoon red wine vinegar

1 ½  tablespoons chopped dill

½  teaspoon (or more) of salt

black pepper

Melt the butter over medium heat. Add radishes and toss to coat. Cover and cook for 4 minutes, shaking occasionally.  Add sugar and vinegar and toss for a minute or two. 

Transfer to a platter, including “sauce.”  Sprinkle with dill and pepper.  Serve hot.

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