Brown butter basted radishes
Brown butter basted radishes
This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter
- Prep: 10 mins
Cook: 15 mins - Serves 4
- Easy
Ingredients
- 85g butter
- 600g radishes, trimmed of their leaves
- juice ½ lemon
Healthy benefits
Worthy of more than just adding to salad,
radishes are low in calories, full of fibre and
a good source of potassium, which helps
regulate blood pressure. Being a member
of the cruciferous family makes them rich
in valuable anti-cancer compounds called
glucosinolates. Don’t waste the leaves,
because they supply calcium and an
impressive amount of vitamin C.
Method
-
Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it’s just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.
-
Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they’re glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.
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