Red Radishes with scallions

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from Joy of Cooking (1997) pg. 414. Joy of Cooking states that it takes only 3-4 minuets to get radishes to become tender while simmering in the pan, but it took me 15-20 minuets

Preparation time: >1 hour
Cooking time: It took me 20 minuets to get my radishes tender

Serves: 4+


2 bunches red radishes
1 tablespoon butter
2 bunches scallions
1/2 cup chicken stock (it does not hurt to use more than this)


Scrub the radishes well before triming leaves and any excessively long roots. Cut any large radishes in half or in quarters. Cut only the white part and 1 inch of the green part of the scallions into 1/2- inch long pieces. Melt in a large skillet the butter. Cook gently over medium heat until the scallions are softend (approximatly 2-3 minuets). Add radishes along with chicken stock to skillet. Cover the pan and simmer until the radishes are tender. Uncover, increase the heat to medium-high, and boil rapidly to reduce the pans juices while shaking the pan back & forth a few times. Season with salt to taste

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