Butter-Braised Radishes with Sorrel

• Recipe by Tony Maws

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. 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)

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.