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.
July 2003
Gallery
Credit:
© Keller & Keller
Recipe Summary
Ingredients
Directions
Notes
Save the radish greens for the Potato, Leek and Radish Green Vichyssoise.