Salty, rich butter complements well the peppery flavor of the radishes in this recipe. A finish of herbs and kosher salt at the end wakes everything up and makes for the perfect simple spring side.
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons high-quality salted butter
- 21 ounces French breakfast radishes, washed, stems trimmed but left on (substitute red radishes cut in half if necessary)
- Kosher salt
- 1/2 cup finely minced fresh chives
- 1/4 cup chopped fresh tarragon
- Juice of 1/2 lemon
Instructions
- Put the butter in a 12-inch cast-iron or nonstick skillet. Heat the butter until it’s just foaming, then add the radishes and turn to coat in the butter.
- Fry the radishes, turning them every few minutes as they cook, until they are glazed and have softened and wrinkled, 10 to 12 minutes total. Remove the skillet from the heat and season with salt. Toss with the chives, tarragon and lemon juice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 189 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 46 mg |
| Sodium | 440 mg |