Wine Glazed Radishes with Kohlrabi
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Cook time:
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Serves: 6 servings
A great dish that incorporates two of our earliest crops: kohlrabi and radishes! It has a great buttery taste that’ll make you fall in love with cooking these crops. [br][br][cap id=”attachment_9459″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/radish-0162-hero-d113086_horiz-300×169.jpg” width=”300″ height=”169″ class=” size-medium” title=”radish-0162-hero-d113086_horiz”][/url]Photo Credit: Martha Stewart[/cap]
Ingredients
- 3 tbsp unsalted butter
- 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving
- 1 large or 2 small kohlrabies (about 3/4 lb), peeled and cut into 1/2″ wedges
- 1 cup Lillet Blanc wine
- Salt and pepper
Instructions
- Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy.
- Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom (approx. 2-7 minutes). Remove from heat.
- Add chopped radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables (approx. 15 minutes).
- Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.
