Butter-braised Radishes with Sorrel or celery leaves
Butter-braised Radishes with Sorrel or celery leaves
Ingredients
- 1 cup vegetable stock or water*
- 1 Tbsp. unsalted butter
- 1 bunch radishes, greens removed, radishes quartered
- Salt and freshly ground pepper
- 1 packed ½ cup sorrel leaves or celery leaves, stems removed and thickly sliced
Instructions
- In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel or celery leaves over the top and serve.
Notes
*I use Better than Bouillon vegetable base.
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