Chardonnay-Braised Radishes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cooked radishes turn delicately mild and sweet. Braise them just until tender but not soft. Insert a sharp knife into the radish to check doneness. A properly cooked (but not overdone) radish will easily yield to the knife, but it should stay on the blade without falling off. Ingredients:
cooking spray |
1/4 cup minced red onion |
1 teaspoon minced fresh thyme |
3 cups small radishes (about 1 pound) |
1 cup chardonnay or other dry white wine |
1 tablespoon butter |
1/2 teaspoon salt |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat a medium saucepan coated with cooking spray over medium-low heat. Add onion and thyme; cook 3 minutes, stirring frequently. Stir in radishes; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 5 minutes or just until radishes are tender.
2. Remove radishes from pan with a slotted spoon. Cook wine mixture 2 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in butter and salt. Pour wine mixture over radishes, and sprinkle with parsley. Serve immediately.
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