Brown butter basted radishes

Brown butter basted radishes

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(2 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal176
  • fat18g
  • saturates11g
  • carbs3g
  • sugars3g
  • fibre2g
  • protein1g
  • salt0.4g


  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 600g radish, trimmed of their leaves



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

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Comments, questions and tips

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12th Jun, 2018
Really lovely recipe! I'd grown some radishes and was just eating them as salad, but I still had a glut. I added some mushrooms towards the end of the frying, and grated some cheddar cheese on top. Who knew radishes could taste so good!
11th Mar, 2016
Thank you for the great recipie!! These were surprisingly good! They were so good I will make them again and again. Not something I would have even tried had I not had several bunches of radishes that I needed to use. The radishes I used were on the big side, so I actually sliced them into slices about 1/2 inch thick. I got the butter to brown first and then I added the sliced radishes and fried them till brown on each side. At the very end of cooking I added about a tablespoon of water, and put a lid on to help get them tender. Somehow I mis-read and did not see the part about adding lemon, so I will definitely have to try them with that addition next time. To anyone thinking about this recipie, don't be shy, radishes cooked in brown butter are divine!!
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