Photo by Stephanie Staton
Braised food is well known for having great personality, and these radishes are no different. The buttermilk, which adds incredibly sour and sweet flavors while mellowing the radishes’ harsh notes, will curdle as it cooks, leaving small curds of milk proteins along with some of the most delicious radishes you’ll taste. This occurs because of buttermilk’s high protein/low fat ratio.
Yield: 6 servings
- 1 pound radishes, cut into small wedges
- 12 ounces buttermilk
- 1 T. butter
- sea salt, to taste
Melt butter in large sauté pan over medium heat. Add radishes, sautéing until they begin to brown.
Add buttermilk and pinch of salt, stir and bring to boil. Reduce heat and cover.
Cook for 30 to 35 minutes, until radishes are fork-tender.
Salt to taste before serving.