Something wonderful and unexpected happens when you sauté or grill radishes. Their fresh, raw spiciness mellows into a soft, nutty flavor. These simple radish bites celebrate that unexpected, delicious taste along with crunchy, still-sweet snap peas and a fresh radish leaf. The drizzle of rosemary-scented brown butter makes them irresistible. I love to serve these on a cake stand for an easy, inviting touch. I made these on Food Network's "The Kitchen."
Makes 20-24 bites
- 1½ cup fresh sugar snap peas, cut in half
- 1 bunch Easter Egg radishes (red is fine, too) with radish tops*, roots removed, leaves set aside*, cut in half
- 1½ Tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 4 Tablespoons unsalted butter
- 1 Tablespoon fresh rosemary, finely chopped
*Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
Add 10-12 ice cubes to a medium-sized mixing bowl and fill with cold water. Set aside.
Place 4 cups of water in a medium sauce pot and bring to a rolling boil over medium high heat. Add in the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water. This will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
Heat a large skillet on medium high. Add the oil and get it hot 1-2 minutes. Place the radishes cut side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes 10-15 minutes until the bottoms just begin to brown and become tender with a knife. Remove from the heat.
While the radishes are cooking, trim 20-24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3½ inches long - kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 2-3 minutes until it turns a beautiful, deep brown color yet not burn. Remove from heat.
Add the radishes to the skewers and finish each with one radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter.