Radishes Simmered with Thyme Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 1, 2009
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.
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Photo by Christine M
Reviewed: Mar. 1, 2009
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!
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA
Reviewed: Dec. 7, 2008
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.
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Photo by socalhabaneros

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Photo by SunnyByrd
Reviewed: Oct. 22, 2008
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!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Sep. 5, 2008
We thought this was fairly bland
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Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

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