Poached Breakfast Radishes and Their Greens


Roasted radishes were a revelation to me several years ago, transforming them from a vehicle for Ranch dressing to a dish all their own. I like the strong flavors that come from cooking radishes in a screaming hot pan, but sometimes I want a more delicate touch. Sadly, poaching is a method of cooking that has fallen out of favor as of late. I love using it here to transform radishes into a surprising spring side dish, lovely next to grilled fish or roasted meats.

  • 1 bunches breakfast radish
  • 1 C chicken stock
  • 2 T butter
  1. Clean the radishes, keeping whole, and wash the greens
  2. In a medium sauce pan, heat the chicken stock until it is just about to boil
  3. Add the radishes and reduce the heat to a simmer. Cook until the radishes are tender when pierced with a knife but still have a bit of texture
  4. Place the radish greens in the serving bowl
  5. Transfer the radishes to the serving bowl with a slotted spoon
  6. Reduce the chicken stock by half and add the butter whisking to combine into a sauce
  7. Taste the liquid and adjust the seasoning and then pour over the radishes and their greens and serve warm