Butter Braised Radishes

Butter Braised Radishes | Paleo + Life

A couple of summers ago, my neighbor and I were discussing radishes. At the time, I was not a fan — too peppery and bitey for me — but she mentioned that she’d found a recipe for radishes in butter in one of the fancy food magazines, and that they were actually delicious. A week or so later, she brought me some to try.

Instantly, I was hooked. Cooking the radishes in butter not only tamed their bite, but transformed it into tender, luscious bites of heaven. I was in awe. I was determined to make them. I made it once, and loved it,

Of course, as one does, I got busy. I forgot where I found the recipe. But I never forgot that tenderness, or that scrumptious flavor. So when I found bunches of radish at the farmer’s market, I knew I had to try to make something like it.

There is so much that is right and delicious in this dish. Butter. Pepper. Shallot. The magic of braising turns radishes — wild-tasting spice bombs — into mellow vessels for the deep flavor of fresh sage and browned butter. These are so, so good.

If you are strict paleo, use a good brand of ghee instead of the butter. Vegans and lactose-intolerant folks, of course, can substitute an oil such as coconut, avocado or olive. If you do, I’d recommend a dash of curry powder to add some savory depth. Save the radish greens for another dish; they are delicious as well.

Butter Braised Radishes


  • 2 tablespoons ghee, butter or coconut oil
  • 4 bunches radishes, quartered (about 3-1/2 cups)
  • 1-1/2 tablespoons minced shallot
  • 1 tablespoon fresh sage leaves, cut in a chiffonade
  • Salt
  • Fresh ground black pepper


  1. In a medium skillet, melt the butter over medium-high heat. Add in the shallot and sage leaves; stirring occasionally, heat them until the sage is limp and the butter has begun to brown.
  2. Add the radishes to the pan, stirring to coat. Saute the mixture for about five minutes, or until the radishes start to turn a little bit pink. Cover the pan with a lid and cook for 10-15 minutes more; the radishes will be completely pink and soft when done.
  3. Sprinkle with salt and freshly ground pepper to taste. Serve immediately.

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