by liahuber
A&M's Testing Notes:
Expand Collapseliahuber's Notes:
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
2 tablespoons mint, roughly chopped Ask a question about this ingredient
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.
Ask a question about this stepAdd 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.
Ask a question about this stepAntonia, I'm so glad these radishes inspired you! I've got to say, they're delish--I make them all the time, and they go with anything (leftovers are also great in a salad).
Come visit me on Nourish Network (www.nourishnetwork.com) for more!
I've never been fond of radishes, but I suspect that this recipe is going to change that. For the first time, ever, radishes are on my shopping list. My mint is growing like crazy, so the timing is perfect. ;o)
is perfect and easy-delicious Kudos!
Glad you liked it, gingerroot ... and you can find a whole lot more of my recipes on my website, Nourish Network (www.nourishnetwork.com). I hope you'll come by!
I made this the other night and it was delicious. An elegant, beautiful dish. The mint is a wonderful contrast to the sweet caramelized radishes. Looking forward to your next recipe!
To me, simple dishes are often the source of comfort and this recipe is exactly that.
I used watermelon radishes that I got from my CSA. They were beautiful! The brown butter and mint really offset the bite of the radishes.
Will try this soon, Lea. Do you have a recipe for pickled okra? Patty
Sorry, Patty -- no. But I do have a rockin' recipe for Spicy Sweet Pickled Cucumbers -- http://nourishnetwork.com/2010/07/14/spicy-sweet-pickled-cucumbers/. Enjoy!
So fun to see everyone's comments! We've got steak planned for dinner tomorrow, and, Rhonda35, I would have never thought to pair it with these ... but you make it sound so good I think now I will!
Really was a very nice compliment to the bolder flavors of a grilled steak. Let me know what you think...and, more importantly, enjoy your dinner with your companions!
Congratulations on being a finalist. I am looking forward to making this!
YUM! Made this tonight to serve along with grilled flank steak, sliced late summer tomatoes and sauteed broccoli rabe with garlic. Very, very good and I was surprised by how sweet and mellow the radishes became with cooking. Don't think I browned my butter long enough, but they were still pretty darn tasty! Thank you, Liahuber, for sharing!
I'm happy y'all are liking these as much as I do! It was a "hmmm, what else can I do with radishes?" kind of moment. Monkeymom ... glad you dig Nourish Network! Thanks for checking it out!
These look fantastic. I've never thought to eat them cooked before. Thanks for the recipe.
Scratch that ... love the photo, Melanie! :-) Really beautiful composition.
So fun to see your pic, Amanda & Merrill. I love the wood plate and linen. Thanks for spotlighting!
this looks and sounds lovely! can't wait to try it!
I hadn't noticed this recipe before, but am so glad to see it in the spotlight. Congrats on being a finalist. Love the simplicity and freshness of this recipe!
This looks simple and fantastic. Have lots of radishes and mint in my garden so will try this asap.
So glad you like it, Suzanne! The irony is, I had to pull out all our mint to put in raised beds not long after writing this ... so for the moment I'm improvising with Asian basil. Enjoy!
This looks really good! I have been going crazy with mint this year adding it to all kinds of things and I love the flavor of browned butter, but never thought to pair them with radishes. I'm going to try this - thanks!!
Merrill is a co-founder of food52.
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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!
I made this last night while my mom was visiting, and we loved it! We both like radishes (she's grown them in her garden for years) but we had never had them prepared like this. We served them as a side to salmon. Thanks for the lovely recipe!