Photo by: Melanie Einzig
Sautéed Radishes with Mint
These are radishes coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color ... more
Photo by: Melanie Einzig
Sautéed Radishes with Mint
These are radishes coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. - Amanda & Merrill
Serves 4
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons mint, roughly chopped
Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it's a deep golden and beginning to take on a nutty smell, about 2 minutes total.
Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.
Save and print this recipe on FOOD52. less
1 - 7 / 7
• Looking for more salads? Browse some of our favorites here.
• Take a peak at some other crisp spring recipes that were entered into our Celery Contest.
• Got a question in the kitchen? The FOOD52 Hotline is here to help!
