This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter
Prep:10 mins
Serves 4
85g butter600g radish, trimmed of their leavesjuice ½ lemon
STEP 1Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it’s just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.STEP 2Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they’re glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.
