Recipe by SUNNYD203
"A great side dish containing radishes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
minced red onion
dried thyme leaves
salt and pepper to taste
I was a little scared of this recipe - but really curious about what radishes would be like cooked (plus I'm always looking for a little 'strange'). Great! The cooking time in this recipe is perfect, the radishes get softened - but still have a crispness to them. Cooking also brings out the 'rootiness' of the radish, but they are still peppery. I did end up adding more wine near the end for flavor, but really, if you 'salt & pepper to taste as the recipe suggests, you should have no problem with blandness. Thanks for the recipe - we'll do it again!
This is only my second time giving a rating of only one star. Sorry, but this was simply a waste of time and ingredients. The only thing that happened was that the flavor of the radishes was completely removed and replaced with nothingness. I followed the recipe, salted and peppered, etc. but this was just not very good at all. My dad loves radishes so much and was looking forward to this, but even he didn't want to eat them. We will be eating them raw again from now on.
I thoroughly enjoyed this recipe. I went a little heavier with the wine. Used different radishes and thyme out of the garden and will make this again soon.
My radishes took a few minutes longer to cook, so the color was almost entirely bleached out of them (although the sauce was very pretty) - I think next time maybe I'll try halving the radishes, especially if they're on the large size. My only change was to use sherry instead of wine (realized I only had red wine on hand...) and the sherry added a nice flavor to this dish. Pretty good, and I'll most likely make again when I'm looking for something "different". Thanks!
I had a nearly full pound of radishes that needed to be used. Salad making wasn't using them fast enough and the kids wouldn't eat them anyways. Stumbled on this recipe because a photo on the home page photo contest. They turned out pretty good. Reminded me of turnips. The kids still wouldn't eat them, not even a taste, but I will still make them again when I've got a surplus of radishes. I baked them covered in the oven at 350 for 30 minutes.
In my quest to shake up the veggies in my life, I stumbled across this recipe. It's very delicious and makes a colorful plate. My radishes did take much longer to cook than the recipe said. I think next time I will slice them in half.
Really great way to use radishes, which I normally don't eat. Pleasant, slightly sweet taste which everyone likes. Have made this several times and think it stands well without the thyme if you are out. Either way, it's a unique use for radishes and will become a summer table staple in our house.
We thought this was fairly bland
* Percent Daily Values are based on a 2,000 calorie diet.
Radishes Simmered with Thyme
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 10
** Calories from Fat: < 1
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a quick, creamy vegetable side dish.
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
Colorful side dish of roasted beets, sweet potatoes, and onion.