Tested and Perfected by Food and Wine
Butter-Braised Radishes with Sorrel
© Keller & Keller

Butter-Braised Radishes with Sorrel

  • ACTIVE: 25 MIN

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.

  1. 1 cup vegetable stock or water
  2. 1 tablespoon unsalted butter
  3. 2 pounds radishes with their greens, radishes quartered and greens reserved (see Note)
  4. Salt and freshly ground pepper
  5. 1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)
  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.