Contributed by Tony Maws
ACTIVE: 25 MIN
TOTAL TIME: 40 MIN
SERVINGS: 6
Few people think of eating warm radishes, but they are delicious—like turnips with a little bite. According to Tony Maws, who describes himself as "more of a butter guy than an olive-oil guy," some butter also softens the edge.
1 cup vegetable stock or water
1 tablespoon unsalted butter
2 pounds radishes with their greens, radishes quartered and greens reserved (see Note)
Salt and freshly ground pepper
1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)
In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel over the top and serve.
Notes Save the radish greens for the Potato, Leek and Radish Green Vichyssoise.
From Recipe of the Day Archive: July 2008, Ingredients: Season's Greetings
Published July 2003
http://www.foodandwine.com/recipes/butter-braised-radishes-with-sorrel
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