Thursday, February 18, 2010

Sautéed Radishes

Serves 4

Sautéed Radishes are something I’ve wanted to make and tell you about, nearly every week since starting this blog. But unfortunately, they’re more of a Spring-time vegetable, so in attempt to stay true to the seasons, I was holding out ‘til Spring.  But then I just couldn’t resist – their coloring is just too perfect – so I had to make them for Valentines Day.  But I do have to say, they are definitely better in season.  So stick with Spring and Fall.  Don’t get me wrong - these were still delicious.  But just not quite as delicious as they could be, if picked and eaten when the timing is exactly right.

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2 Tbl butter
2 bunches radishes, trimmed and quartered (if large) or halved (if small)
kosher salt & freshly ground pepper
2 Tbl water (or chicken stock, if you happen to have it handy)

Over medium-low heat, melt the butter in a medium pot or sauté pan.  Add the radishes and season with salt and pepper.  Cook without browning until tender and pink throughout, stirring occasionally, about 20-30 minutes.  Increase the heat to medium-high, add water, and continue to cook about 1-2 minutes, stirring constantly, and allowing the water to combine with the butter into a creamy, glossy sauce.  Taste and season with salt and pepper if needed.  Serve immediately.

SERVED AT THIS DINNER PARTY

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