My Kids Ate It: Radishes in Browned Butter and Lemon

by Wendy Copley on April 25, 2013

Radishes with Browned Butter and Lemon

Holy crap, you guys! I can’t even believe that I get to put this recipe in the “My Kids Ate It” category!

Radishes in Brown Butter and Lemon!

Technically I suppose I should label it “My Kids Tried It” because they only ate three each, but I’m calling it good. Radishes! Cooked radishes! I can barely get them to put green beans in their mouths.

This was a new kind of recipe for Zach and me too as neither of us have ever eaten radishes outside of a salad or a veggie tray. My husband is a big fan of radishes and I while I like them, I definitely do not love them. They were very interesting prepared this way. The sharp flavor of the vegetable was considerably mellower after cooking and the brown butter and lemon added some complexity to the flavors.

Radishes in Browned Butter and Lemon
recipe courtesy of Cooking Light


  • 3 cups radishes, halved lengthwise, with root and 1-inch stem left on
  • 1 tablespoon butter
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 cup torn radish leaves
  • 1/4 teaspoon freshly ground black pepper


  1. Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
  2. Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.


None! I prepared this dish exactly as it was written.

The Verdict

We all liked this dish to varying degrees, but none of us were cuckoo crazy about it. When I brought it to the table, I told the kids that we were all going to try something new and I think the thought that there was a food their parents had never eaten before intrigued them. They both tried the radishes with only  a little prompting and they ate their small servings with barely any complaining. (Totally unheard of for veggies at dinner.) Zach and I both thought the radishes were OK but the greens were delicious and now I’m inspired to use them more frequently.  If I were to make this again, I’d probably cut the radishes in half so they were easier to eat and increase the amount of lemon to give the dish a little more tang.

What’s your favorite way to prepare radishes? Have you ever cooked them?

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