Butter-Poached Radishes

Very honestly, I am struggling with the importance of radishes at this moment.

I know. Everyone needs a break from ugliness of reality. But offering that break without acknowledging the reality is troubling, to say the least.

Friends, we are in serious trouble.

And now, on with the show.

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Today’s recipe, for butter-poached radishes, features a neglected vegetable and a seldom used cooking method. Few of us habitually cook radishes. As for butter-poaching vegetables, how often do you hear about this compared to say, sous vide or air frying?

Butter-poaching comes to us from Chef Raymond Blanc. I learned about Chef Blanc’s method from Bee Wilson, who gives it in The Secret of Cooking, an excellent book well worth your time and money.

To butter-poach radishes, or any other vegetables, wash, trim, or appropriately cut them.

Place the vegetables in a smallish pot with a tablespoon of unsalted butter, 1/4 cup (60ml) water, and salt.

Cook on high heat for 5-7 minutes, or until your vegetables have reached a desirable degree of doneness.

That’s it.

Radishes prepared this way retain some crunch but lose much of their fiery bite, gentling into a lovely accompaniment alongside pork, chicken, or fish.

For the record, the gorgeous radishes pictured here are a variety called Cinncinati Reds.