spinner
Food & Wine
© Keller & Keller

Tell Us What You Think

Butter-Braised Radishes with Sorrel

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Butter-Braised Radishes with Sorrel

  • healthy HEALTHY
ACTIVE TIME: 25 MIN
TOTAL TIME: 40 MIN
SERVES: 6
Few people think of eating warm radishes, but they are delicious—like turnips with a little bite. According to Maws, who describes himself as "more of a butter guy than an olive-oil guy," some butter also softens the edge.
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)
directions
  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 vichyssoise.