Prepare to be amazed by a culinary revelation that turns humble root vegetables into a mouthwatering masterpiece! Most home cooks overlook radishes and kohlrabi, but this butter-braised recipe will completely change your perspective on these underrated vegetables. With a perfect balance of golden-brown edges, tender texture, and rich, velvety butter, this dish promises to elevate your meal from ordinary to extraordinary in just 20 minutes.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch radishes, halved
- 1 kohlrabi, peeled and diced
- 3 tbsp butter
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Prepare the vegetables by washing the radishes thoroughly and trimming off the leafy tops. Halve the radishes lengthwise to create uniform pieces. Peel the kohlrabi using a sharp knife, removing the tough outer skin, and dice into roughly 1/2-inch cubes.
- Place a large skillet or sauté pan over medium heat. Add the butter and allow it to melt completely, swirling the pan to coat the bottom evenly.
- Once the butter is melted and starts to foam slightly, add the diced kohlrabi first. Sauté for about 3-4 minutes, stirring occasionally to ensure even browning and prevent sticking.
- Add the halved radishes to the pan with the kohlrabi. Season generously with salt and freshly ground black pepper. Stir to combine with the kohlrabi and coat evenly in the melted butter.
- Cook the vegetables for an additional 8-10 minutes, stirring occasionally. The radishes and kohlrabi should become tender and develop a light golden-brown color around the edges.
- Taste and adjust seasoning as needed. The vegetables should be fork-tender but still retain a slight crispness.
- Remove from heat and transfer to a serving dish. Garnish with freshly chopped herbs like parsley, chives, or dill to add brightness and color.
- Serve immediately while the vegetables are hot and the butter is still glossy, making an excellent side dish for various main courses.
Tips
- Choose fresh, firm radishes and kohlrabi for the best results. Look for vegetables without blemishes or soft spots.
- Cut vegetables into uniform sizes to ensure even cooking and consistent texture.
- Use a heavy-bottomed skillet to prevent burning and achieve even heat distribution.
- Don't rush the cooking process - allowing the vegetables to develop a light golden-brown color enhances their natural sweetness.
- Experiment with different fresh herbs like thyme, tarragon, or basil for unique flavor variations.
- For extra richness, consider finishing the dish with a small splash of white wine or a squeeze of lemon juice just before serving.
- This side dish pairs wonderfully with roasted chicken, grilled fish, or as a unique accompaniment to your favorite protein.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 6g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
