Author Notes: Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint. – liahuber —liahuber
Food52 Review: 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. To get beautiful browning but retain some crunch, we cut the radishes into wedges slightly wider than 1/2 an inch and were careful not to crowd the sauté pan, and were rewarded with these golden, perfectly al dente beauties. Be sure to sprinkle on the mint just before serving — it darkens quickly when exposed to heat. – A&M —The Editors
Serves: 4
Ingredients
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1
tablespoon extra virgin olive oil
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1
tablespoon butter
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1
pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
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1/2
teaspoon sea salt
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1/4
teaspoon freshly ground black pepper
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2
tablespoons mint, roughly chopped
Directions
- 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.
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Olive oil, salt, fresh mint, butter and radishes (not pictured: black pepper). That's it!
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Awfully menacing, arent they? If you are a radish, do NOT cross these two.
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Like so many great recipes do, this one starts with a pool of oiive oil and butter.
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A scattering of fresh mint is all the embellishment you'll want for these radishes.
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Make sure your radishes are completely dry and drop them in carefully — seconds after this photo was taken, Amanda sustained some minor burns from hissing hot oil.
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To give the radishes room to brown, use your widest sauté pan — both stainless steel and non-stick worked great for us.
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The skin starts to slacken and fade to a rosy pink.
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We like salting early, peppering late.
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Toss on the mint just before serving and enjoy!
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