This simple side dish really lets the radishes sing! Their light peppery flavour goes together perfectly with rich meat dishes. My recommended pairing is serving your Buttered Radishes with slow cooked Beef Shin on the Bone by A Complete Cow (available on our website).
You will need:
1 bunch of radishes
25g butter
Freshly ground sea salt & black pepper
What to do:
Prepare the radishes by slicing off their roots and cutting off all but 1cm of the leaves, then scrubbing them with water and a soft brush to remove any dirt.
(Don't toss the leaves - they can be combined with basil or other herbs and used to make pesto, or sauteed and added to quiches, scrambled eggs and more!)
Bring a large pot of salted water to the boil, then carefully place the radishes into the pot. Let it return to the boil and cook the radishes for around 3 minutes, until they are pale pink but still have some crunch and are not completely soft.
Remove the pot from the heat, then strain the radishes through a colander or sieve. Adjust your element to a low heat, then return the empty cooking pot to the stovetop and add the butter.
Once the butter has melted, pop the radishes back into the pot and add freshly ground sea salt and black pepper to taste. Quickly toss the radishes in the butter, until they are all well coated and glazed, then remove from the heat and serve immediately.