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Brown butter basted radishes

Brown butter basted radishes

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal176
fat18g
saturates11g
carbs3g
sugars3g
fibre2g
protein1g
low insalt0.4g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
HEALTHY BENEFITS

Worthy of more than just adding to salad, radishes are low in calories, full of fibre and a good source of potassium, which helps regulate blood pressure. Being a member of the cruciferous family makes them rich in valuable anti-cancer compounds called glucosinolates. Don’t waste the leaves, because they supply calcium and an impressive amount of vitamin C.

Goes well with

Recipe from Good Food magazine, June 2013

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Rating: 5 out of 5.2 ratings
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