Sunday, May 24, 2009

Cooked Radishes with Balsamic Vinegar and Shallot

Radishes are a member of the cruciferous family and offer the same anti-cancer properties as broccoli and cabbage. Adding radishes, and all cruciferous vegetables, to your diet makes sense if you want to reduce your probability of a cancer diagnosis. Radishes and their greens are also a good source of vitamin C, a powerful antioxidant. Consuming vitamin C has been associated with a reduction in asthma.

I am not huge fan of raw radishes, but cooked radishes are another item completely. When you cook radishes they loose their sharpness and their flavor becomes mellow and soft. I make a number of different cooked radish dishes, but this one is currently my favorite. I like the subtle flavor of the Pinot Grigio combined with the white balsamic vinegar. You could use regular balsamic vinegar in this recipe but the end result will not be the beautiful pink color you see in my photo.

Cooked Radishes with Balsamic Vinegar and Shallot
makes 6 small servings


2 large bunches of radishes, about 1 pound trimmed
1 large shallot
1 tablespoon olive oil (could substitute half a small red onion)
2 tablespoons white balsamic vinegar
1/2 cup Pinto Grigio
¼ cup Italian parsley, leaves minced
Salt and pepper to taste


Trim away tops and bottoms of the radishes, reserving the leafy green tops for soup. Slice each radish into a bite sized piece. Peel the shallot and slice into thin rings.

Heat the olive oil over medium heat in a large heavy skillet. Add the shallot and cook, stirring, until it starts to brown slightly. Add the radishes, balsamic vinegar and wine to the skillet. Cover the pan and lower the heat, and simmer for 10 minutes.

Remove the radishes to another container and simmer the juice left in the pan for about 3-4 minutes, or until it has reduced to a syrupy sauce. Combine the sauce and radishes. Season with salt and pepper to taste and sprinkle with parsley then serve. Can be eaten hot, warm or cold.


The white balsamic and pinot grigio give the radishes a nice Italian flavor. The end result is a beautiful pink color, and a mild flavor. These radishes are always popular in my house.

1 comment:

  1. I never thought of cooked radishes before, but these are very good. The raw tanginess mellows but they are still a little crisp. It's hard to explain,... you have to try them.


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