Radishes in Browned Butter and Lemon
Ring in the spring season with this delicious side dish.
- 3 cups radishes halved lengthwise
- 1 tbsp butter
- 1/2 tsp grated lemon rind
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 1 cup torn radish leaves
- 1/4 tsp freshly ground black pepper
Boil water in a medium pot. Add the radishes to the pot and cook for 4 minutes or until crisp-tender and then drain.
Melt butter in a medium skillet on medium-high heat. When it's melted, add the prepped radishes to the pan and sauté for 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt and cook for 1 minute, stirring occasionally. Remove the pan from the heat and stir in radish leaves and pepper.