Butter-Braised Radishes with Sorrel
- 1 cup vegetable stock or water
- 1 tablespoon unsalted butter
- 2 pounds radishes with their greens, radishes quartered and greens reserved (see Note)
- Salt and freshly ground pepper
- 1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)
- 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 over the top and serve.
vegetable stock, unsalted butter, radishes with, salt, sorrel leaves
Taken from www.foodandwine.com/recipes/butter-braised-radishes-sorrel (may not work)