Butter Poached Radishes
- Side dishes
About 20 red radishes, trimmed of stem and greens
About 1 cup (2 sticks) melted butter
Salt to taste
- In a heavy skillet, arrange the radishes in a single layer. Add water to come up about 1/2 inch around the radishes.
- Add the melted butter and sprinkle lightly with salt. The combined liquid should come at least halfway up the radishes. Add water if needed.
- Bring liquid to a gentle simmer over medium heat. (Do not bring to a hard boil.) The liquid should taste slightly briny (add salt if needed).
- After simmering a few minutes, turn a radish. If it is beginning to turn pinkish and starting to lose its bright red color, turn them all over. Repeat process, cooking radishes gently until they are tender but not soft. (Cut one in half: The center should be slightly translucent and just tender.)
Arrange radishes on a plate and sprinkle with salt. Drizzle with the butter-water liquid. (It is a great combo of salty pink water and bright yellow butter.) Top with a few radish sprouts if available.