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. Slideshow:  More Radish Recipes 

Jason Wilson
February 2014

Gallery

© Con Poulos

Recipe Summary

total:
45 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely.

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  • 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.

  • 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.