Brown Butter Basted Radishes Recipes

BROWN-BUTTER BASTED RADISHES & ASPARAGUS

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.

ROASTED RADISHES WITH BROWN BUTTER

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.