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Photo Credit: Elizabeth Newman

Butter-Braised Radishes

The sharp bite of the radishes is completely tamed by a slow, gentle braise in a butter sauce, and they become a lovely shade of pink. This is a simple but surprisingly elegant way to serve such a humble vegetable.


Butter-Braised Radishes



Cook Time

25 minutes




Giada De Laurentiis

Image of Butter-Braised Radishes


  • 1 bunch radishes (washed and trimmed)
  • 1/4 pound unsalted high-fat European butter (such as Plugr√°, diced)
  • 1/2 teaspoon kosher salt
  • 3 fresh thyme sprigs


  1. Cut the radishes into uniformly-sized wedges for even cooking. Large radishes can be cut into 6 wedges, very small radishes can be left whole. Set aside.
  2. In a 10-inch skillet, heat the water over medium heat until just about to simmer. Begin whisking in pieces of the butter, 2 or 3 at a time, making sure they are fully incorporated before adding more. Continue until all the butter has been added and the liquid is emulsified. Do not boil, as this will cause the butter and water to separate. Season the braising liquid with the salt and add the thyme sprigs.
  3. Scatter the radishes evenly in the pan, stirring to coat them with the butter. Turn the heat down to low, there should be just a few bubbles around the pan. Braise for 20 minutes, stirring or swirling the pan occasionally to maintain the emulsification. Play with the heat as needed to maintain a bare simmer.
  4. When the radishes are tender and pale pink, they are done. Serve warm, glazed with a bit of the braising liquid.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
2 grams
1 grams
23 grams
Saturated Fat
14 grams
61 milligrams
141 milligrams
1 grams
1 grams
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3 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen

    It’s 1/4 cup of water, sorry for any confusion!

  • Author's avatar image
    Marilyn Parnell

    I too would like to try this recipe but how much water is required.

  • Author's avatar image
    Chris Rocha

    I love radishes and butter, and can’t wait to try this recipe. I am not sure how much water should be used though, and it is not mentioned in the list. Hope you can help with this info, as I am anxious taste this soon!

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