More Signs of Spring: Butter Braised Radishes with Herbs

If you have never thought to cook a radish before this post is for you.  Think of all the classic flavor marriages you have come to know: bacon and eggs, peanut butter and jelly, hamburgers and french fries.  Now let me add radishes and butter. I know that you are thinking, "oh sure, what doesn't go well with butter?" The next time you butter a warm, crusty, slice of baguette, sprinkle it with salt and add a few radish slices and you will see what I mean.  After you have done that, think of that crisp, peppery texture softened in brown butter.  Then try this recipe.  Radishes forever transformed in your mind.  I promise.

Butter Braised Radishes with Herbs

A dozen radishes scrubbed clean with their ends trimmed off

2 1/2 tablespoons butter

sea salt

1/2 a teaspoon of sugar

3 sprigs of thyme

1 cup mixed chopped herbs such as chives, dill, parsley, thyme or tarragon (I used dill, chives and thyme) 

Preheat your oven to 400 degrees.  In a medium sized, cast iron skillet, melt the butter until it becomes a light golden brown.  Add radishes whole with sugar and salt.  Sautee` over medium heat turning occasionally so they get a good amount of color on all sides. Then transfer to the oven and roast until soft. Toss your herbs with radishes in the hot skillet.  Transfer to a bowl once the herbs wilt to stop the cooking.