• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Radishes

    Braised Radishes and Leeks

    Published: Dec 17, 2018 / Modified: Feb 20, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 7
    Jump to Recipe Print

    These braised radishes and leeks are a simple side dish with a delicate flavor and tender texture. 

    Braised Radishes and Leeks

    Here I am, sitting on the couch after a loooonggg day of grading final exams for the students in my nutrition classes. I was almost too exhausted to write this post (who knew grading could be so tiring?), but then I remembered which vegetable I chose to highlight for today’s Vegmas post. Plus, I got a little help from a Christmas cookie (or two) to muster up enough energy to write…

    So without further adieu, on the seventh day of Vegmas, my true love gave to me…RADISHES!

    Leeks and radishes on a cutting board

    If you are familiar with vegetable growing patterns, you may be wondering why I’m highlighting April’s prized vegetable in mid-December. Well, did you know that radishes can be grown as both spring and winter crops? Yes, indeed! You can find small red radishes, daikon radishes, and even watermelon radishes throughout the winter in most areas.

    So in an effort to include all different types of vegetables in my Vegmas posts, I created a recipe using zesty, crisp radishes and onion-like leeks. Leeks also happen to be in season during the winter, and I don’t think they have made an appearance in any of my recipes to date. Sounds like a potato leek soup recipe is in store for this winter, huh?

    Braised Radishes and Leeks

    This recipe combines radishes and leeks in a braised vegetable side dish. Braising refers to the process of heating meats or vegetables in a small amount of broth in a covered skillet. The liquid is just enough to make them tender and delicious, but not totally mushy. Braised vegetables also tend to have a pronounced, deep flavor that comes from the added liquid and herbs.

    If you don’t love the taste of raw radishes, I dare you to try them braised! Since some of their flavor seeps out into the braising liquid, the final product is much more delicate than spicy raw radishes.

    Braised Radishes and Leeks

    To get started, pick up a bunch of radishes and a few leeks at the store, add broth and toss in some herbs, and watch the magic happen!

    Did you make this recipe? I’d love to hear how you enjoyed it! Rate/review using the stars on the recipe card or in the comments section to let me know.

    Braised Radishes and Leeks

    Braised Radishes and Leeks

    A simple side dish with tender braised vegetables. Recipe yields approximately 2 servings.
    No ratings yet
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 2 people
    Calories: 204kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 bunch radishes - about 7 to 8 small
    • 2 leeks
    • 2 tablespoon olive oil
    • ¾ cup vegetable broth - or enough to cover the vegetables ¾ of the way
    • 5 thyme sprigs
    • Sea salt - to taste
    • Black pepper - to taste
    Prevent your screen from going dark

    Instructions

    • Prepare the radishes by trimming them and gently scrubbing or washing them clean. If you use small red or Easter egg radishes, leave them whole. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and light green part. Rinse this part to remove any sand or grit, and slice each one in half lengthwise to get 4 long leek slices.
    • In a large skillet over medium high heat, heat the olive oil and add the radishes and leeks. Cook, stirring occasionally, for 5 to 7 minutes. Add just enough broth to cover the veggies ¾ of the way (it was approximately ¾ cup when I made it). Add the thyme sprigs. Bring everything to a boil, cover, and turn heat to low. Simmer until the vegetables are tender but not falling apart, about 15 to 20 minutes. 
    • Remove vegetables from the skillet. Pour some of the liquid over the vegetables before serving, season with salt and pepper, and enjoy!

    Nutrition

    Serving: 1serving | Calories: 204kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 416mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1790IU | Vitamin C: 32mg | Calcium: 92mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Want to make these Braised Radishes and Leeks soon? Pin them now! 

    Braised Radishes and Leeks

    Happy seventh day of Vegmas!

    Lizzie

    More Radish Recipes

    • Radish Potato Salad (Potato-less)
    • Mini Cucumber Sandwiches with Dill Cream Cheese
    • Radish Top Pesto
    • Quick Pickled Radishes with Sherry Vinegar
    • 7

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Buffalo Chickpea Stuffed Sweet Potatoes
    • Healthy Spinach Chicken Meatballs

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC