Steamed Buttered Radishes Radis Au Beurre à La Vapeur Food

STEAMED BUTTERED RADISHES - RADIS AU BEURRE à LA VAPEUR

Steps:

• Remove leaves and roots from radishes and wash quickly under cold running water. Do not allow them to soak. Peel and coarsely chop the onions.
• Melt half of the butter in a wide-based pan in which radishes can eventually be placed in one layer.
• When the butter foams, add the onions, season well and saute over low heat, shaking the pan so that they soften without coloring.
• Add the radishes and turn over the mixture with a wooden spoon.
• Pour into the pan just enough cold water to cover the bottom, cover with a well fitting lid and cook for 5 minutes, no more.
• Add the rest of the butter cut to in small pieces, stir well, test for seasoning and correct if necessary.
• Pour into a heated serving dish and serve immediately.

BUTTER-STEWED RADISHES

Steps:

• Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
• Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
• Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.