Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons white miso
  • 4 tablespoons good-quality unsalted butter, divided
  • 2 bunches of radishes with greens
  • 1 1/2 tablespoons honey
  • pinch of fine sea salt

Instruction

  • Stir together the miso and 3 tablespoons butter.
  • Separate greens from radishes and roughly chop the greens; set them aside. Slice the large radishes in half and smaller radishes keep whole. Add the radishes to a skillet with 3/4 cup water, honey, the remaining 1 tablespoon of butter and salt. Cover the pan and bring the mixture to a boil. Remove the lid, keep the heat on high and cook, stirring often, until the radishes are tender and most of the liquid has evaporated, 8 – 12 minutes.
  • Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes. Stir in the radish greens and miso butter and cook until the radishes are golden brown and lightly caramelized, 1 to 3 minutes. Serve warm.