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 450º 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!