Instant Pot Braised Radishes with Sugar Snap Peas and Dukkah
By Joe GitterPublished on May 18, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, divided1 shallot, sliced thin3 garlic cloves, sliced thin1½ pounds radishes, 2 cups greens reserved, radishes trimmed and halved if small or quartered if large½ cup water ½ teaspoon table salt 8 ounces sugar snap peas, strings removed, sliced thin on bias8 ounces cremini mushrooms, trimmed and sliced thin2 teaspoons grated lemon zest plus 1 teaspoon juice1 cup plain Greek yogurt ½ cup fresh cilantro leaves 3 tablespoons dukkah
Before You Begin
If your radishes do not come with greens, substitute baby arugula. We prefer to make our own Dukkah, but any store-bought variety will work.
Instructions
- Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in radishes, water, and salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in snap peas, cover, and let sit until heated through, about 3 minutes. Add radish greens, mushrooms, lemon zest and juice, and remaining 2 tablespoons oil and gently toss to combine. Season with salt and pepper to taste.
- Spread ¼ cup yogurt over bottom of 4 individual serving plates. Using slotted spoon, arrange vegetable mixture on top and sprinkle with cilantro and dukkah. Serve.
Time
45 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, divided
1 shallot, sliced thin
3 garlic cloves, sliced thin
1½ pounds radishes, 2 cups greens reserved, radishes trimmed and halved if small or quartered if large
½ cup water
½ teaspoon table salt
8 ounces sugar snap peas, strings removed, sliced thin on bias
8 ounces cremini mushrooms, trimmed and sliced thin
2 teaspoons grated lemon zest plus 1 teaspoon juice
1 cup plain Greek yogurt
½ cup fresh cilantro leaves
3 tablespoons dukkah
Ingredients
¼ cup extra-virgin olive oil, divided
1 shallot, sliced thin
3 garlic cloves, sliced thin
1½ pounds radishes, 2 cups greens reserved, radishes trimmed and halved if small or quartered if large
½ cup water
½ teaspoon table salt
8 ounces sugar snap peas, strings removed, sliced thin on bias
8 ounces cremini mushrooms, trimmed and sliced thin
2 teaspoons grated lemon zest plus 1 teaspoon juice
1 cup plain Greek yogurt
½ cup fresh cilantro leaves
3 tablespoons dukkah
Ingredients
¼ cup extra-virgin olive oil, divided
1 shallot, sliced thin
3 garlic cloves, sliced thin
1½ pounds radishes, 2 cups greens reserved, radishes trimmed and halved if small or quartered if large
½ cup water
½ teaspoon table salt
8 ounces sugar snap peas, strings removed, sliced thin on bias
8 ounces cremini mushrooms, trimmed and sliced thin
2 teaspoons grated lemon zest plus 1 teaspoon juice
1 cup plain Greek yogurt
½ cup fresh cilantro leaves
3 tablespoons dukkah
Why This Recipe Works
To build a flavorful braising liquid, we softened shallot and garlic in oil before adding some bright lemon zest and water. We loved the pairing of thinly sliced sugar snap peas for their vegetal sweetness and slight crunch. We found a brief stint in the residual heat of the cooked radishes was enough to take away the snap peas' raw texture while retaining their freshness, and thinly sliced mushrooms stirred in at the end added heft. Some creamy Greek yogurt and dukkah, the Egyptian spice blend, turned it into a complete meal.
Before You Begin
If your radishes do not come with greens, substitute baby arugula. We prefer to make our own Dukkah, but any store-bought variety will work.
Instructions
- Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in radishes, water, and salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in snap peas, cover, and let sit until heated through, about 3 minutes. Add radish greens, mushrooms, lemon zest and juice, and remaining 2 tablespoons oil and gently toss to combine. Season with salt and pepper to taste.
- Spread ¼ cup yogurt over bottom of 4 individual serving plates. Using slotted spoon, arrange vegetable mixture on top and sprinkle with cilantro and dukkah. Serve.
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