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–+ servings

Sous Vide Radishes w/ Pineapple Glaze

Tender sous vide radishes slow cooked at low temperatures and finished with pineapple glaze.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
Calories: 82kcal
Author: Marwin Brown

Ingredients

  • 1 pound radishes halved
  • 1 tablespoon 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup pineapple juice

Instructions

  • Set the Sous Vide Precision Cooker to 180°F
  • Place radishes in a medium mixing bowl and season with olive, salt, and pepper. Add seasoned radishes with pineapple juice in a large ziplock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 45 minutes.
  • Remove radishes and set aside on a plate. Heat reserved liquid from bag in a small saucepan over medium heat. Cook until reduced by half. Consistency of reduction should be runny syrup like. Add radishes to the pan and saute quickly to get a bit a caramelization.

Notes

Orange juice is a good substitute for pineapple juice. Just know if you use OJ you may need to dilute it with water or vinegar as it can be very sweet when reduced.
If you don't have access to sous vide, then roast at 375 degrees until fork tender and then brush with glaze.

Nutrition

Serving: 0g | Calories: 82kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 627mg | Potassium: 341mg | Fiber: 2g | Sugar: 8g | Vitamin C: 23mg | Calcium: 36mg | Iron: 1mg
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