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. SautÃ©ing 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. Â 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 1â€ diameter in half and cut any radishes that are about 1 1/2-2â€ in diameter into quarters).
Melt the butter in a sautÃ© pan over medium-high heat. Add the radishes. SautÃ© 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.Â 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. Â Toss with parsley to serve.
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