Cream of the Crop Recipe Week 3: Pan Roasted Butter Radishes

Pan Roasted Butter Radishes

By:  Jax Floyd & Kurt Flehinger

This recipe is so simple yet produces a creamy, sweet and nutty side dish that goes well with almost anything.  The radishes in this week’s delivery are young and mild.  But this recipe works even with older, strong and tougher radishes as well.

1 Bunch Radishes 

1 Tbsp Extra Virgin Olive Oil

1 Tbsp unsalted butter

1/2 tsp. sugar (if radishes are older and stronger flavored)

Juice of half a lemon

3 Springs of chopped mint, cilantro or parsley depending upon what you are serving the radishes with.

1. Heat oil and butter in a heavy bottom frying pan (just large enough to hold all of the radishes) over medium high heat just until butter begins to brown.
2. While the butter and oil are heating, slice the radishes in half or quarters if they are large.  
3. Once the butter begins to brown, add the radishes cut side down, reducing the heat to medium.
4. Sprinkle sugar over the radishes if needed.
5. Cook for 10-15 minutes until radishes begin to caramelize.
6. Remove from heat and sprinkle with lemon juice and herb garnish of your choice.  Serve immediately.

Note:  Adding olive oil to the butter raises the smoke point of the butter and allows it to brown without burning as you pan roast the radishes.

                                                    About Kurt, Jami, Jax & Joelle

     Kurt and Jami pretty much raised their two kids in their Upper West Side kitchen. On holidays and ordinary weekdays, Jax (a college junior) and Joelle (who is studying public health) are cooking up something, from sautéed kale with garlic and olive oil to homemade pizza to BBQ tacos.