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Brown butter basted radishes

This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 176
  • Carbohydrates 3
  • Saturated Fat 11
  • Sugar 3
  • Protein 1
  • Fat 18
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 176
  • Carbohydrates 3
  • Saturated Fat 11
  • Sugar 3
  • Protein 1
  • Fat 18
  • Fibre 2
  • Salt 0.4

Ingredients

  • 85g butter
  • 600g radishes, trimmed of their leaves
  • juice ½ lemon

Tip

Healthy benefits
Worthy of more than just adding to salad, radishes are low in calories, full of fibre and a good source of potassium, which helps regulate blood pressure. Being a member of the cruciferous family makes them rich in valuable anti-cancer compounds called glucosinolates. Don’t waste the leaves, because they supply calcium and an impressive amount of vitamin C.

Method

  1. Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it’s just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.

  2. Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they’re glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.

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