These Cooked Radishes in Miso Butter have been adapted from a recipe in Andrea Bemis’ cookbook Dishing Up the Dirt. They are an incredibly tasty vegetarian Spring side dish perfect for your Easter table.
- 4 tablespoons white miso
- 4 tablespoons good-quality unsalted butter, divided
- 2 bunches of radishes with greens
- 1 1/2 tablespoons honey
- pinch of fine sea salt
- Stir together the miso and 3 tablespoons butter.
- Separate greens from radishes and roughly chop the greens; set them aside. Slice the large radishes in half and smaller radishes keep whole. Add the radishes to a skillet with 3/4 cup water, honey, the remaining 1 tablespoon of butter and salt. Cover the pan and bring the mixture to a boil. Remove the lid, keep the heat on high and cook, stirring often, until the radishes are tender and most of the liquid has evaporated, 8 – 12 minutes.
- Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes. Stir in the radish greens and miso butter and cook until the radishes are golden brown and lightly caramelized, 1 to 3 minutes. Serve warm.
If your radish greens aren’t fresh and seem tough, substitute with another Spring green like spinach or chard.
- Serving Size: 2/3 cup
- Calories: 105
- Fat: 8
- Carbohydrates: 8
- Fiber: 1