Veggies | Sauteed Radishes with Mint

Posted on April 1, 2011

Radishes cooked rather than raw. Mint is a nice touch.

Ingredients

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges

kosher sea salt, to taste

freshly ground pepper, to taste

2 tablespoons mint, roughly chopped

 

Method

Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it's a deep golden brown and beginning to take on a nutty smell, about 2 minutes total.

Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8 to 10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and add additional salt to taste.

 

(Ref. from "Sauteed Radishes with Mint" recipe, Food52.com.)