Braised Red Radishes
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INGREDIENTS
- Salt and black pepper ; freshly milled
- 1 ts fresh thyme ; Chopped
- 20 Plump radishes ; red or
- White wine ; or apple juice or
- 1 Shallot ; diced
INSTRUCTIONS
Trim the leaves fromteh radishes leaving a bit of the green stems, adn scrub them. If the leaves are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter larger ones. Pour a tablespoon of white wine or applejuice into a small saute pan. Add the shallot adn thyme, cook for 1 minute over medium heat. Add the radishes, a little salt and pepper and water just to cover. Simmer until the radishes are tender, 3 - 5 minutes. ADd the leaves if using them and cook until they are wilted and tender, about 1 minute more. Remove the radishes to a serving dish. Boil the liquid until only about 1/4 cup remains, pour this over the radishes and serve. Posted to fatfree digest by "Jan Gordon"
NOTES
Nutrition
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| Serving Size: 1 Serving (30g) | ||
| Recipe Makes: 4 | ||
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| Calories: 9 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 48.5mg | 2 % | |
| Potassium 78.7mg | 2 % | |
| Total Carbohydrate 2.1g | 1 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 1.7g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 9
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