Grilled Radishes with Rosemary Brown Butter

1. 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. 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. 3

   Season with salt.

4. 4

   Light a grill or preheat a grill pan.

5. 5

   In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt.

6. 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. 7

   Return the radishes to the bowl.

8. 8

   Add the 2 cups of radish greens and the mint; toss well.

9. 9

   Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.