Chardonnay-Braised Radishes

Cooked radishes turn delicately mild and sweet. Braise them just until tender but not soft. Insert a sharp knife into the radish to check doneness. A properly cooked (but not overdone) radish will easily yield to the knife, but it should stay on the blade without falling off.

Yield: 6 servings (serving size: 1/2 cup)

Ingredients

• Cooking spray
• 1/4  cup  minced red onion
• 1  teaspoon  minced fresh thyme
• 3  cups  small radishes (about 1 pound)
• 1  cup  Chardonnay or other dry white wine
• 1  tablespoon  butter
• 1/2  teaspoon  salt
• 1  tablespoon  chopped fresh parsley

Preparation

Heat a medium saucepan coated with cooking spray over medium-low heat. Add onion and thyme; cook 3 minutes, stirring frequently. Stir in radishes; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 5 minutes or just until radishes are tender.

Remove radishes from pan with a slotted spoon. Cook wine mixture 2 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in butter and salt. Pour wine mixture over radishes, and sprinkle with parsley. Serve immediately.

Nutritional Information

Calories:

36 (58% from fat)

Fat:

2.3g (sat 1.2g,mono 0.6g,poly 0.1g)

Protein:

0.6g

Carbohydrate:

3.6g

Fiber:

1.2g

Cholesterol:

5mg

Iron:

0.4mg

Sodium:

235mg

Calcium:

22mg