Raw radishes have a bitter bite to them but pan roasting them in brings out their natural sweetness. Get the crunch of fresh spring radishes with our brown butter recipe.
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
Trim the radishes so 1/2-inch (1 cm) of the stem is intact; trim and discard roots. Scrub well and dry well. Wash the leafy green tops, dry well and coarsely chop; set aside.
Heat the oil in a large skillet set over medium-high heat. Add the radishes, cut side down. Sprinkle with salt. Cook, shaking occasionally but not turning for 5 to 7 minute until golden. Cook, stirring, for an additional 3 minutes or until lightly coloured all over.
Meanwhile, melt the butter in a small saucepan over medium heat. Cook, swirling the pan, for 3 minutes or until butter is starting to brown and smell nutty; remove from heat.
Stir the brown butter and lemon juice into the radishes. Remove from heat and stir in the chopped greens. Serve with lemon wedges.