Radishes in Brown Butter with Lemon

Radishes are so pretty. The vibrant purplish pink really works to their advantage with my pink and purple-loving crew.

The KC kids generally prefer their radishes crisp, raw and thinly sliced and I admit, that's not a half bad way to enjoy them. But beyond salads and the crudite platter, here's a simple, delicious way to showcase radishes in all their springy pink and purple glory.

Radishes in Brown Butter with Lemon
adapted slightly from Cooking Light

2 bunches radishes, including greens
1 tbsp butter
1/2 tsp fresh lemon zest
2 tsp fresh lemon juice
1/4 tsp salt
1/2 tsp sugar
1/2 tsp black pepper

Trim the greens from the radishes, leaving about one inch of stem attached to the bulb. Halve the smaller radishes. Quarter larger ones. Wash the greens and spin dry in a salad spinner. Roughly chop the greens.

Bring a large pot of water to a boil. Add radishes (not the greens!) and simmer until crisp tender...about 3 or 4 minutes. Drain and dry the radishes on a towel.

Melt the butter in a medium saucepan or skillet over medium-high heat. Add the radishes and saute for a few minutes until the butter starts to brown. Add the lemon juice, zest, salt, and sugar and cook one minute more. Remove the pan from heat. Stir in the radish greens and plenty of black pepper.