Buttered radishes with caraway

Buttered radishes with caraway

By
From
The Natural Cook
Serves
1–2
Photographer
Laura Edwards

This is a good recipe if your radishes are a little old. But, if they’re fresher and have sprightly tops, cut them off, shred both the stalks and leaves and put to one side to use in the recipe.

Ingredients

Quantity Ingredient
100g radishes and leaves, (optional)
knob butter
pinch caraway seeds
flat-leaf parsley

Method

  1. Wash the radishes, then cut them into halves, or quarters if they are really big. Put the butter in a heavy-based frying pan and place over a medium heat. Add the radishes and cook slowly for three minutes, until their colour dulls slightly and bleeds into the flesh. Be careful that the pan doesn’t get too hot, otherwise the butter will burn. Add the radish leaves (if you have them), the caraway and a sprinkle of salt and pepper and cook for a further 30 seconds to allow the aromas to come to life. Chop the parsley and toss into the pan to serve.

Variations

  • With rare beef: Cook a steak with 1 quantity buttered radishes and caraway for three minutes, then slice thinly and serve with the browned butter. Serves 2.

    Radish and anchovy butter: If you have any spare uncooked radishes in the bunch, grate them and combine with softened butter and 1 pounded anchovy, or to taste. Add salt and a sprinkle of caraway and serve on toasts.

Storage

  • The buttered radishes with caraway are best eaten immediately.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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