Butter-braised radishes from How to Cook Everything: Simple Recipes for Great Food (page 601) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other vinegar for balsamic.

  • westminstr on May 16, 2026

    This is an old favorite I haven’t made in a while. I used it to braise Japanese turnips, with sake & rice vinegar as my liquids. It was fairly successful but I am continuing to search for better ways to make this kind of turnip (I buy them for the greens).

  • HunyBadger on October 06, 2012

    super easy and very good! Never knew how good radishes could be until we tried braising them. A revelation!

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