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Grilled Radishes with Rosemary Brown Butter

To make this delicious dish, radishes are tossed with rosemary-spiked brown butter and then quickly grilled. They're served with their greens, plus mint, more of the brown butter and a pile of grilled bread.

  • Total Time:
  • Servings: 6 to 8

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  • 1 stick unsalted butter, softened

  • 3 tablespoons heavy cream

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon finely chopped rosemary

  • Sea salt

  • 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved

  • 1 cup lightly packed mint

  • Grilled rustic bread, for serving


  1. In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely.
  2. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt.
  3. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter.

Make Ahead

The rosemary brown butter can be refrigerated for up to 3 days.

Contributed By Photo © Con Poulos Published February 2014

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