Buttered Pan Roasted Radishes With Fresh Herbs Food
RADISHES WITH BUTTER AND SALT
Steps:
- Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
- Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
BUTTERED PAN-ROASTED RADISHES WITH FRESH HERBS
Steps:
- Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy.
- Cut the radishes into halves or quarters, depending on the size. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside.
- Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides.
- Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes.
- Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.
BROWN BUTTER GLAZED RADISHES
Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature. If you find radishes with beautiful green tops, toss the glazed radishes with the greens and a little olive oil for an out-of-the-ordinary salad.
Provided by Rick A. Martinez
Categories easy, quick, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring radishes, butter, sugar, salt and 1/3 cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.
- Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.
- Serve glazed radishes topped with herbs and a squeeze of lemon.
ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
Provided by Tasha de Serio
Categories Vegetable Appetizer Side Roast Easter Picnic Vegetarian Quick & Easy Low Cal Halloween Father's Day New Year's Day Lemon Radish Spring Healthy Potluck Butter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
- Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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- Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).
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- Add the radishes. Using a wooden spoon, tumble the radishes in the pan while blistering and browning, about 1 minute. There are plenty of natural sugars to play with in those radishes.
- When the radishes look toasted in areas and slightly pan-charred in others, lower the heat somewhere between medium-low to low (essentially, we want the radishes to sweat now, not roast, so low and controlled is the answer).
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