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    Home > Vegetable Sides

    Braised Radishes with Lavender

    Posted: Aug 27, 2015 ยท Updated: Apr 26, 2022

    Jump to Recipe Pin Recipe

    Braised Radishes with LavenderI don't get around to cooking with andย eating radishes as often as I would like to, and it's not because I don't love them. I ย do adore their spicy, pungent, pleasant bitterness. That crisp bite. And best of all, that jewel-like beauty. Radishes have got to be one of the prettiest vegetables on the market and they look appetizing and gorgeousย on a plate.

    Butย I mostly like my vegetables cooked, and radishes appear to lend themselves better to uncooked foods, like salads.

     

    Braised Radishes with Lavender in cast iron skillet with spoon and leaves of lavender scattered around.

     

    Another reason, perhaps, is that I came to the small, round, deep-pink variety later in life. In India, the only radish I knew growing up was the daikon -- that long, white, rather intimidating-looking root -- which is chopped up with the greens and sauteed for a very tasty sabzi or side. You can also roll it out within the folds of a mooli paratha, or toss it into a dal or a sambar, and it's divine. (I've addedย the little radishes to sambar too, and they work just as well.)

    Recently, I cameย across a radish recipeย from David Tanis who writes evocative, unusual vegetable recipes like Eggplant Soup and Roasted Coconut Carrots in his New York Times column. The radish recipe called for a hefty amount of butter, but I did loveย the idea of transforming that lovely, crisp bite of the radish into butter-softness.

    Braised Radishes with Lavender in cast iron skillet,So atย the market, I picked up some radishes. Jay, who had never eaten them before, askedย if they were a fruit and wanted to eat them rightaway. When I told him they were a vegetable, his ardor cooled down (only slightly -- he does love someย vegetables and will eat most), but I knew the recipe I had in mind would win him back.

    I also wanted to try out some lavender, and this seemed like the perfect recipe for it. I have somehow never thought of lavender as an edible herbย although it very much is one, and I boughtย a potted lavender this yearย with the full intention of attempting to eat it.

    I loved the way this recipe turned out. Instead of butter, I braised the radishes with a flavorsome vegetable stock, salt, pepper, and shallots. And in the end I added a drizzle of extra virgin olive oil for some fresh, green flavor. The radishes were excellent: once braised, they turnย a pretty, paler pink, and the texture is truly butter-soft. Their earthy, slightly bitter taste is complemented nicely by the fresh, fragrant lavender.

    This would be a wonderful side to serve with some this vegan shepherd's pie, or this vegan asparagus potato tart. Or you could just smush them over some buttered toast, take a hungry bite, and, for a moment, feel completely at peace with the world.

    More vegetable sides you might like

    • Vegan Shaved Brussels Sprouts Salad
    • Curry Roasted Eggplant
    • Vegan Collard Greens
    • Curried Carrot Salad
    • Vegan Garlic Butter Mushrooms

     

    Braised Radishes with Lavender in skillet with wooden spoon.

    Braised Radishes with Lavender

    Braised Radishes with Lavender

    In this recipe, the radishes are braised to a butter-soft texture with shallots and herbs. This is a vegan, gluten-free recipe.
    5 from 2 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Side
    Cuisine: Modern American, nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Braised radishes with lavender
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 4 servings
    Calories: 62kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 pound radishes ends trimmed and halved or quartered (depending on how large or small your radishes are)
    • 2 shallots minced
    • 1 cup vegetable stock
    • 2 teaspoon lavender minced
    • Salt and ground black pepper to taste
    • 1 tablespoon Extra virgin olive oil
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    Instructions

    • Mix all the ingredients except the lavender and olive oil in a cast-iron or other saucepan.
    • Bring to a boil, reduce heat to medium low, cover the pan, and let the radishes cook about 15 minutes or until a knife pierced through goes cleanly through.
    • If there is any liquid remaining, take off the lid and let it evaporate.
    • Check salt and pepper and add more if needed. Drizzle on the lavender and the olive oil.
    • Serve.

    Nutrition

    Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Darby

      April 20, 2020 at 10:33 pm

      Should the radishes be completely submerged while cooking? Also you are talented and amazing, thank you.

      Reply
      • Vaishali

        April 20, 2020 at 10:49 pm

        Thanks, Darby! ๐Ÿ™‚ It will depend on the size of your pan but if they are not immersed, turn them over occasionally during cooking so they cook evenly!

        Reply
    2. Anonymous

      July 01, 2017 at 6:57 pm

      Great recepie! Thanks! Are you using now both flowers n leaves of lavender? Do you add it in when all the cooking is over or do you let it cook all together for a little while? Thanks

      Reply
    3. Sheela

      September 02, 2015 at 11:08 am

      I meant linguine no cook tomato sauce!

      Reply
    4. Sheela

      September 02, 2015 at 11:06 am

      Hello Vaishali, Trust you are doing great! Thanks for providing details about the pressure cooker.
      Just wanted to say, I tried your recipe "linguine no cooked tomato sauce" as I had little to no time to cook dinner last night after a long day at work.

      Recipe turned out yummy!
      Thanks for sharing!

      A bg hug.
      Sheela

      Reply
      • Vaishali Honawar

        September 04, 2015 at 11:56 pm

        Hi Sheela, so glad you liked the linguini recipe. Thanks for letting me know, and hugs back to you.

        Reply
    5. Ellen Lederman

      August 30, 2015 at 7:12 am

      Intrigued---only have dried lavender...think it would work?

      Reply
      • Vaishali Honawar

        August 30, 2015 at 10:17 am

        Hi Ellen, add dried lavender, no more than a quarter tsp, at the beginning cheers.

        Reply
    6. Ambica

      August 29, 2015 at 4:18 pm

      Yum...I have never thought of cooking the small radishes. Bookmarked to try.Also wanted to let you know I am not getting the latest recipes in my blog reader(now stagnant at the squash cake recipe)

      Reply
      • Vaishali Honawar

        August 30, 2015 at 10:15 am

        Hi Ambica, hmm, I wonder what's going on. Thanks for letting me know. Let me try and figure this out.

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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