Brown Butter Basted Radishes Recipes

Steps:

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Steps:

• Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it's just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.
• Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they're glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.

Steps:

• In a medium saucepan, bring radishes, butter, sugar, salt and 1/3 cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.
• Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.
• Serve glazed radishes topped with herbs and a squeeze of lemon.

Steps:

• Heat oven to 450 degrees.
• If the radishes still have their leafy tops attached, cut off all but 1/4 inch of the tops leaving a short stem.
• Cut radishes in half, stem to root. Place radishes in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat.
• Arrange radishes in a single layer, cut side down, on a rimmed baking sheet. Roast 18 minutes or until radishes are golden brown.
• About 5 minutes before radishes are ready, melt the butter over medium low heat in a small saucepan. Cook, swirling pan constantly, until butter begins to to turn golden brown and takes on a nutty aroma. Immediately remove from heat.
• Pour butter over radishes, then drizzle with lemon juice. Season with salt and pepper.
• Serve immediately. Serves 6-8.

Steps:

• Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins - keep stirring, so that it doesn't blacken or burn.
• While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.
• Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.
• Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.