Batter Up and Fry: Tailgating Treats. “Radishes in Miso Butter” Reviewed by Momizat on . It has been a crazy week here on the East Coast. After the mess of the hurricane, recovery (still in progress), and then the snow storm that hit us last night, It has been a crazy week here on the East Coast. After the mess of the hurricane, recovery (still in progress), and then the snow storm that hit us last night, Rating:
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Batter Up and Fry: Tailgating Treats. “Radishes in Miso Butter”

Batter Up and Fry: Tailgating Treats. “Radishes in Miso Butter”

It has been a crazy week here on the East Coast. After the mess of the hurricane, recovery (still in progress), and then the snow storm that hit us last night, I needed something simple to cook for dinner. This side dish is as easy as they come and is a unique take on preparing radishes. Sautéing the radishes in butter mellows their harsh flavors and then I gave them a hit of umami with miso paste. Adding the radish greens to the pan right at the end helps to lend some bright notes and helps the dish to stretch even farther.  I love the idea of serving these at a fancy dinner party with a simply roasted chicken, but think they would also fly off the table at a tailgate alongside simply grilled lamb, steak or chicken.

Radishes in Miso Butter

Serves 6 as a side

2 bunches radishes with their greens

3 TB butter

3 TB mild miso paste

2 t. fresh parsley, chopped

 

Separate the radishes from the greens. Wash both thoroughly and pat dry. Set the greens aside. Chop the radishes into large chunks (cut the radishes with 1” diameter in half and cut any radishes that are about 1 1/2-2” in diameter into quarters).

Melt the butter in a sauté pan over medium-high heat. Add the radishes. Sauté until they are slightly browned all over. Cover the pan with a lid and turn down the heat to low until the radishes are tender, about 5 minutes.  Then remove the lid and add the miso paste to the pan. Turn the heat up to high and toss the radishes in the sauce for about 2-3 minutes. Add the radish greens and toss for another 30 seconds or so.  Toss with parsley to serve.

To see what else is cooking, visit Chomping the Big Apple

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About The Author

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

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