The sharp bite of the radishes is completely tamed by a slow, gentle braise in a butter sauce, and they become a lovely shade of pink. This is a simple but surprisingly elegant way to serve such a humble vegetable.

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Butter-Braised Radishes

Servings

4

Cook Time

25 minutes

Image of Butter-Braised Radishes

Ingredients

  • 1 bunch radishes (washed and trimmed)
  • 1/4 pound unsalted high-fat European butter (such as Plugr√°, diced)
  • 1/2 teaspoon kosher salt
  • 3 fresh thyme sprigs

Instructions

  1. Cut the radishes into uniformly-sized wedges for even cooking. Large radishes can be cut into 6 wedges, very small radishes can be left whole. Set aside.
  2. In a 10-inch skillet, heat the water over medium heat until just about to simmer. Begin whisking in pieces of the butter, 2 or 3 at a time, making sure they are fully incorporated before adding more. Continue until all the butter has been added and the liquid is emulsified. Do not boil, as this will cause the butter and water to separate. Season the braising liquid with the salt and add the thyme sprigs.
  3. Scatter the radishes evenly in the pan, stirring to coat them with the butter. Turn the heat down to low, there should be just a few bubbles around the pan. Braise for 20 minutes, stirring or swirling the pan occasionally to maintain the emulsification. Play with the heat as needed to maintain a bare simmer.
  4. When the radishes are tender and pale pink, they are done. Serve warm, glazed with a bit of the braising liquid.
gluten free
nut free
vegetarian