Grilled Radishes with Rosemary Brown Butter

• 1 stick unsalted butter, softened
• 3 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely chopped rosemary
• Sea salt
• 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved
• 1 cup lightly packed mint
• Grilled rustic bread, for serving

1. In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely.
2. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary.
3. Season with salt.
4. Light a grill or preheat a grill pan.
5. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt.
6. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes.
7. Return the radishes to the bowl.
8. Add the 2 cups of radish greens and the mint; toss well.
9. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter.

unsalted butter, heavy cream, lemon juice, rosemary, salt, radishes, mint, bread

Taken from www.foodandwine.com/recipes/grilled-radishes-with-rosemary-brown-butter (may not work)