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Butter-Poached Radishes
Provided by: Chef Kyle Bailey
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There may be no better way to pique an appetite than with a mildly sharp, white-tipped, elongated breakfast radish dipped in soft butter and rolled around in a little salt. But aside from that—or tossing them in a salad—what else is there? Allen & Delancey chef Kyle Bailey has the answer: a light poaching followed by an invigorating splash of raspberry wine vinegar. -- Robin Raisfeld & Rob Patronite
Ingredients
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded3 tbs. unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon