Recipe from: ACF- Principle Food and Drink
Time: 15 minutes
1 bundle radishes
2 tbsp unsalted butter
2 ounces white wine or vinegar
1 tsp cayenne or paprika
coarse sea salt
Trim the tops off of your radishes and rinse well. If radish tops are not chewed up or yellow, save and toss them in for extra flavor.
Quarter your radishes and in a sauté pan, gently melt the butter over medium heat.
Toss in radishes and turn up the heat to start browning the milk solids of the butter.
When the milk solids gently brown and start smelling slightly nutty, add in a splash of white wine or vinegar for acidity and to stop the butter from continuing to brown.
If you are going to add in your radish tops do so now, then add in the seasoning.
Radishes should be fork tender, and greens lightly wilted when cooked.
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