with Brown Butter & Vermouth

You can make this dish with just the radishes if you’d prefer. I love pan roasting radishes with butter, and the vermouth has a beautiful herbaceous note!

What you need: 

• Butter, about 3 Tablespoons
• 1 bunch of radishes, cut in half lengthwise
• The radishes tops, reserved till the end
• 2-3 small kohlrabis, tops removed & cut into wedges
• 1 cup white vermouth
• Salt & Pepper
• Any seasoning you’d like

Melt butter in a large skillet over medium-high. Cook it until it foams and separates, then trunks brown and smells nutty. This takes about 5 minutes. (You’ve just made brown butter!) Remove from heat.

Add radishes, kohlrabi, vermouth, and ¾ cup water to the pan. Season with salt & pepper. Bring to a boil and cook until the liquid is reduced to a glaze. About 15 minutes. In the last 5 minutes of cooking, toss in the radish tops for color and spice!