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Categories:Viewed: 18 - Published at: 7 years ago
Ingredients
- 1 cup vegetable stock or water
- 1 tablespoon unsalted butter
- 2 pounds radishes with their greens, radishes quartered and greens reserved (see Note)
- Salt and freshly ground pepper
- 1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)
Method
- In a large skillet, bring the vegetable stock and butter to a boil over moderate heat.
- Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes.
- Season with salt and pepper and transfer to a shallow bowl.
- Scatter the sorrel over the top and serve.
