Butter-Braised Radishes with Sorrel

Few people think of eating warm radishes, but they are delicious--like turnips with a little bite. According to Tony Maws, who describes himself as "more of a butter guy than an olive-oil guy," some butter also softens the edge.

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  • Servings: 6

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Ingredients

  • 1 cup vegetable stock or water
  • 1 tablespoon unsalted butter
  • 2 pounds radishes with their greens, radishes quartered and greens reserved (see Note)
  • Salt and freshly ground pepper
  • 1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)

How to make this recipe

  1. 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.

Notes

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

Contributed By Photo © Keller & Keller Published July 2003

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457381 recipes/butter-braised-radishes-sorrel 2013-12-06 Tony Maws spring|summer|braising|dinner-party|easter|side-dishes|6|healthy|vegetarian july-2003 recipes,butter-braised-radishes-sorrel 457381
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