Active Time
25 MIN
Total Time
40 MIN
Serves : 6
© Keller & Keller

How to Make It


In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel over the top and serve.


Save the radish greens for the Potato, Leek and Radish Green Vichyssoise.

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