Butter Braised Radishes
Radishes braised in butter and stock until just tender, finished with fresh sorrel.
Ingredients
- 1 cup vegetable stock or water
- 1 tablespoon unsalted butter
- 2 lb radishes with greens, quartered
- salt and freshly ground black pepper
- ½ oz sorrel leaves, stemmed and thickly sliced (about 1 packed cup)
Instructions
- Bring stock and butter to a boil in a large skillet over moderate heat.
- Add radishes and cook, stirring occasionally, until crisp-tender and slightly glazed, about 15 minutes.
- Season to taste and serve topped with sorrel.
