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Butter Braised Radishes with Crispy Tempeh

Cooked radishes might sound out of the ordinary, but they’re actually a classic French preparation. Something about the creaminess of the butter and the sharpness of the radishes compliment each other perfectly, cooked or raw. I was also really pleased to see that the gorgeous color of these fall radishes was preserved when cooked! I love fall radishes – their extra time in the ground makes them a brilliant ruby red, and voluminous shape. The other thing I like about this preparation is it utilizes the radish greens. Radish greens are a great addition to salads, and can also be cooked. Just a handful is used as a garnish here, and it’s optional.

Butter Braised Radishes with Crispy Tempeh

The pan fried tempeh is a nice pair to the flavorful radishes and the addition makes it a great vegetarian main dish. You can also enjoy these radishes without the tempeh if you prefer.

Butter Braised Radishes

The sliced radishes are given a brief sauté, and then covered to cook with vegetable stock. The addition of honey and cider vinegar at the end of cooking turns the cooking liquid into a thickened sauce. Crisp the tempeh while the radishes are covered, and drain on paper towels.

Butter Braised Radishes with Crispy Tempeh

Mix the greens into the radishes and serve topped with tempeh.

Butter Braised Radishes with Tempeh

Butter Braised Radishes with Tempeh
1 bunch or 3 cups radishes, leaves removed, sliced into 1/3 inch slices
1/4 cup finely chopped radish leaves, optional
1 tablespoon butter
1/3 cup vegetable stock
1 tablespoon apple cider vinegar
1 teaspoon honey

8 oz package of tempeh, sliced thin into fingers
Canola Oil
Salt & Pepper

Cook the radishes. In a small skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the broth, bring to a simmer, cover, and cook until the radishes are tender, but still a little crisp. About 5 minutes. Uncover, raise the heat to high, and add the cider vinegar, honey, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and reserve.

While the radishes are covered, crispy the tempeh. Season with salt and pepper. Heat a thin layer of canola oil to high heat. Brown tempeh a few minutes per side until toasty. Drain on paper towels. Serve radishes warm with tempeh on top.

To make this dish vegan or paleo friendly, try subbing coconut oil for the butter.

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