Sauteed Radishes with Mint
Posted By Lia Huber On April 26, 2010 @ 8:29 pm In Fall,Gluten-Free,Nourishing, Fast, Fresh Recipes,Recipes by Season,Special Diets,Spring,Type of Food,Vegetables & Whole Grains,Vegetarian | 8 Comments
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side dish, too. 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.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
- Sea salt and freshly ground pepper
- 2 tablespoons roughly chopped mint
Instructions
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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