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Butter and Balsamic Braised Radishes with Green Beans

21 Sep

Zak really loved this recipe, although I personally thought it fell a little bit flat.  It was tasty enough, but I thought it could have used a little extra “zing” of some sort – next time I make it, I’m going to add something else (maybe pine nuts, lemon zest, a little white wine or another vegetable to the medley – I welcome any suggestions in the comments!).  However, he raved enough about it that I thought it was worth a post.  I will be sure to come back and update this post when I make it another time in the future.  I served this alongside the Fried Green Tomatoes from yesterday, so maybe I was just so enamored with those I didn’t get a good read on the quality of this dish.

Butter and Balsamic Braised Radishes with Green Beans

Adapted (loosely) from ruhlman.com

Serves 2

2-3 tbs. salted butter

1 tbs. olive oil

1 tbs. Brummel & Brown butter substitute

1 tbs. balsamic vinegar

3 cloves garlic, sliced thinly

6-7 small radishes, trimmed and quartered

5 cups green beans, trimmed and halved

Kosher salt and freshly cracked black pepper

1 cup jasmine rice, cooked according to package directions

Melt butter in large sauté pan over medium-low heat.  Add olive oil and Brummel & Brown.  Add garlic and sauté until light golden brown.  Add balsamic vinegar.  Add radishes and green beans and season with kosher salt and freshly cracked black pepper.  Cook 10-12 minutes, stirring frequently so vegetables are well-coated with butter mixture.  When complete, the radishes and green beans should be al dente.

Serve over jasmine rice.

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