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Author Notes: The first time I made butter-poached radishes, I had low expectations, considering how much I loved the crispy, piquant qualities of raw radishes. Not only was this one of the most foolproof processes I’ve ever tried, it turned those humble radishes into an entirely different vegetable! The once assertive-tasting root became tender and mellow, even a little sweet. (I use ghee to poach these, but you could use butter in a pinch.) I placed these pale-pink beauties on a bed of dandelion leaves because the spiciness of the greens is an amazing complement to the smooth radish flavor. If you cannot find dandelion, arugula would be lovely, too.
Reprinted from My New Roots: Inspired Plant-Based Recipes for Every Season. Copyright © 2015 by Sarah Britton. Photos by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —Ali Slagle
Serves 2 to 3
- 1 bunch (1⁄2 pound / 250 grams) radishes, tops removed
- 2 tablespoons ghee (butter will also work)
- 2 garlic cloves, minced
- 1 pinch fine sea salt
- 2 teaspoons apple cider vinegar
- 2 teaspoons raw honey or pure maple syrup
- 1 bunch dandelion greens (about 3 cups)
- Smoked sea salt
- Slice the radishes in half lengthwise.
- Melt the ghee in a large skillet over medium heat. Add the garlic and sauté for 1 minute. Then add the radishes, cut side down, and the pinch of salt, and sauté for about 10 minutes, until they are slightly translucent and tender, but not mushy.
- Drizzle the vinegar over the radishes and toss quickly to incorporate. Remove from the heat and drizzle the honey over the top; toss to coat.
- To serve, make a bed of dandelion greens on each plate, arrange a portion of the radish halves on top, and pour the pan drippings over the top to dress the salad. Season with smoked sea salt, and enjoy.