Roasted Radishes with Garlic Browned Butter


2 pieces medium bunches radishes about 3 cups
1 tablespoon neutral oil (like vegetable or canola oil)
1 tbsp salt and fresh cracked pepper
2 tablespoons butter
1 clove garlic pressed or minced
fresh thyme sprigs optional
1/4 teaspoon lemon zest optional
Preheat oven to 450┬║ F.
To prepare radishes slice off the stems and any tail on the root (The part trailing off the radish itself). Halve small and medium radishes; quarter larger radishes.

Spread radishes on a baking sheet and toss with oil and lots of salt and fresh cracked pepper. Roast 20-30 minutes, stirring every 10 minutes until browned in spots and a bit wrinkled but not burned.

While radishes roast, brown your butter. Heat butter in small light-colored saucepan or skillet over medium heat. Watch the butter carefully over 3-5 minutes until it becomes a deep, toasty brown and smells nutty. Remove from heat immediately when it turns this color or begins to smell nutty.

Let browned butter rest 2-3 minutes then stir in garlic and a pinch of salt, stirring well until garlic is slightly cooked and softened and fragrant.

When the radishes are finished roasting, remove from oven and pour browned butter sauce over. Toss; sprinkle with lemon zest and thyme sprigs, if desired. Serve immediately.
Original recipe: Cheryl Malik

Rhubarb Syrup
(Makes about 8 ounces)


4 cups chopped rhubarb
1 cup sugar
1 cup water

Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.

Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.

Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.

The leftover rhubarb solids also make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so.
Original recipe: Dana Velden

Curious how to cook Yokatto Na? See our previous recipe post by clicking here!