Cooked Radishes In Miso Butter
Here is a delicious side dish perfect for springtime or when you want to eat something spectacular. These Cooked Radishes in Miso Butter are so special and will definitely get everyone’s attention.
Table of contents
Why We Love This Recipe For Sauteed Radishes In Miso Butter
I love roasted radishes but have always wondered how to cook radishes on the stove, and now that I know, I’ll never go back. In this recipe, miso butter is stirred into radishes that have been braised and glazed with honey until they are just tender and subtly sweet. And at the end, the radish greens are added back in for some brightness and texture. It is definitely much more than the sum of its humble five ingredients.
The recipe for these Cooked Radishes in Miso Butter have been adapted from a new cookbook by Andrea Bemis called “Dishing Up the Dirt.” She is an organic farmer in rural Oregon. She taught me how to make radishes cooked on the stove and for that, I’m forever grateful!
- The whole recipe comes together in only 15 minutes.
- You’ll only need five (yes–FIVE) ingredients!
- It’s the perfect side dish to cook in the springtime and to add to an Easter lunch or dinner.
- It utilizes the whole vegetables–the root and the stem–so nothing goes to waste.
Key Ingredients For This Cooked Radish Recipe
- White Miso: White miso is a sweet, mild and almost yellow miso paste. Mixed together with butter, it elevates almost everything it touches including fish, chicken, steak, pasta, veggies and so much more. It can be hard to find in regular grocery stores but check near where the tofu is kept.
- Unsalted Butter: Try to purchase a really good quality butter. It’s worth it for this recipe!
- Radishes: Make sure to get radishes with the greens attached to them. When I dont have them in my garden, I love buying mine fresh at the farmers’ market!
- Fine Sea Salt: Regular kosher salt or flakey salt is also fine.
Instructions to Make Sauteed Radishes with Miso Butter
Step 1: Make miso butter
Stir together the miso and 3 tablespoons of butter.
Step 2: Cook radishes
Separate greens from radishes and roughly chop the greens; set them aside. Slice the large radishes in half and smaller radishes keep them whole. Add the radishes to a skillet with 3/4 cup water, honey, the remaining 1 tablespoon of butter and salt. Cover the pan and bring the mixture to a boil. Remove the lid, keep the heat on high and cook, stirring often, until the radishes are tender and most of the liquid has evaporated, 8 – 12 minutes.
Step 3: Add miso butter to radishes & serve
Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes. Stir in the radish greens and miso butter and cook until the radishes are golden brown and lightly caramelized, 1 to 3 minutes. Serve the sauteed radishes with miso butter warm.
FAQs and Expert Tips For Cooked Radishes On The Stove
These cooked radishes will stay good in the fridge for 2 to 4 days. Store them in an airtight container or re-sealable container.
To reheat in the microwave, scoop each serving into a microwave-safe bowl. Heat on high power for 1 to 2 minutes until hot and the miso butter is melted. You can also heat on the stovetop in a non-stick skillet with a little water or broth. Stir constantly.
You could experiment using brown/red miso paste instead of white miso. And if you’re vegan, you could try using vegan butter instead.
If your radish greens aren’t fresh and seem tough, substitute with another Spring green like spinach or chard.
Additional Springtime Recipes to Try
- These Simple Roasted Parsnips make a beautiful side dish to any grilled or roasted meat.
- I absolutely love these Asparagus with Tarragon Vinaigrette. They’re so simple too!
- My Spinach and Bacon Deviled Eggs are a twist on a classic deviled egg.
- Sesame seeds make this Sesame Roasted Asparagus Salad extra special.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Cooked Radishes In Miso Butter
- Total Time: 15 minutes
- Yield: 6 1x
These Cooked Radishes in Miso Butter have been adapted from a recipe in Andrea Bemis’ cookbook Dishing Up the Dirt. They are an incredibly tasty vegetarian Spring side dish perfect for your Easter table.
- 4 tablespoons white miso
- 4 tablespoons good-quality unsalted butter, divided
- 2 bunches of radishes with greens
- 1 1/2 tablespoons honey
- pinch of fine sea salt
- Stir together the miso and 3 tablespoons butter.
- Separate greens from radishes and roughly chop the greens; set them aside. Slice the large radishes in half and smaller radishes keep whole. Add the radishes to a skillet with 3/4 cup water, honey, the remaining 1 tablespoon of butter and salt. Cover the pan and bring the mixture to a boil. Remove the lid, keep the heat on high and cook, stirring often, until the radishes are tender and most of the liquid has evaporated, 8 – 12 minutes.
- Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes. Stir in the radish greens and miso butter and cook until the radishes are golden brown and lightly caramelized, 1 to 3 minutes. Serve warm.
Cooking Tip: If your radish greens aren’t fresh and seem tough, substitute with another Spring green like spinach or chard.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stove Top
- Cuisine: American
- Serving Size: 2/3 cup
- Calories: 105
- Fat: 8
- Carbohydrates: 8
- Fiber: 1
Keywords: Cooked Radishes,Radishes with miso butter
It’s springtime on Long Island and the farmstands aren’t open yet. So I hauled my butt to Whole Foods for the radishes. I’m so glad that I did! Because the radishes were taking forever to get soft, I covered the pan, lowered the heat and went into the other room. Fortunately the dish was not ruined, but the bottom of the radishes caramelized and the dish was truly luxurious. Hubs declared it to be “rich “
Radish and rich in the same sentence! A culinary miracle. This recipe is definitely fit for a dinner party.
I am so glad you tried this one and it ended up working out! I am loving the fact that your husband thought they were rich! Haha.
I love Miso and I love radishes….But I have to watch my cholesterol any suggestions how to make this dish a little more heart healthy?
This dish was phenomenal! The whole family enjoyed it. The radish loses its spicy flavor, and becomes deliciously mild. I highly recommend it. Thank you for sharing!
We’re so happy you like it Sarah!
I love raw radish and have never thought to cook it. I can’t wait to try this! The miso butter sounds incredible and I love that you’ve also used the radish greens in the dish.
I don’t even remember the last time I had radish. I may not have had any since before moving here to Oklahoma almost 13 years ago. I’m really interested in this recipe–especially since it utilizes the greens, too! I chickened out of buying beets last week because they still had giant, beautiful greens (and they themselves were tiny), which the recipe I had in mind did not use. It just seemed too wasteful.
Okay, this is going on tomorrow’s menu! I love radishes, butter, & miso, & coincidentally came home with a gorgeous bunch of radishes today that was totally an impulse buy. Thanks!
I so agree about miso and butter being amazing together. You may have just found a way to get me to enjoy radishes. They’re not my favorite, but with the miso butter, how could I not like them!?
Such a interesting and delicious way to cook radishes. Thank you for sharing!
What a delicious looking side dish! Miso butter is fantastic. My husband loves radishes; I need to make this for him!
I love how sometimes the simple things are the most perfect! Such a great way to cook radishes!
I adore roasted radishes, but miso butter? Wowser, you’ve stepped it up to another level!
Wow…this sounds like something I absolutely need to try! I love every ingredient in this recipe…thanks for the inspiration 🙂