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Wine Glazed Radishes with Kohlrabi

Wine Glazed Radishes with Kohlrabi
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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.

Photo Credit: Martha Stewart

  • 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 ¾ lb), peeled and cut into ½" wedges
  • 1 cup Lillet Blanc wine
  • Salt and pepper
  1. Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy.
  2. 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.
  3. Add chopped radishes, kohlrabi, Lillet, and ¾ 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).
  4. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.


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