Brussels Sprouts W Radishes Recipes

Steps:

• Trim the stem edge of the sprouts.
• Trim top and bottom edges of radishes.
• Place the radishes and sprouts in a large saucepan,.
• Add stock, and enough water to cover, if necessary.
• Bring to the boil.
• Cook 10 - 14 minutes, or until the sprouts are done and the radishes begin to lose their color.
• Drain, return to saucepan.
• Add butter.
• Gently mix the veggies with the melting butter.
• Move to a serving dish, season with salt and pepper, and serve.

Steps:

• Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
• Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.