Brown Butter Basted Radishes
This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter.
- 85g butter
- 600g radishes
- 0.5 lemon juice
- 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.