If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint. - liahuber - liahuber
Food52 Review: These are radishes coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. To get beautiful browning but retain some crunch, we cut the radishes into wedges slightly wider than 1/2 an inch and were careful not to crowd the sauté pan, and were rewarded with these golden, perfectly al dente beauties. Be sure to sprinkle on the mint just before serving -- it darkens quickly when exposed to heat. - A&M - A&M
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons mint, roughly chopped
- Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.
- Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.
- Your Best Radish Recipe Contest Finalist!