Wednesday, May 1, 2013

Sauteed Radishes with Thyme-Garlic Bread

Serves 4
For radishes:
8 French breakfast radishes, scrubbed clean, greens removed (but save those greens for another recipe!)
2 Tablespoons (or more) unsalted butter
For bread:
1/2 French baguette (about 8 oz of bread), sliced into 1″ thick slices
1/4 cup extra virgin olive oil
2 cloves of garlic, finely minced + 1/2 teaspoon salt OR 3/4 teaspoon garlic-salt
1 heaping Tablespoon of fresh thyme, chopped OR 1 heaping teaspoon dried thyme
Preheat oven to 350° F. Mix olive oil, garlic, salt, and thyme in a small bowl until blended. Lightly brush both sides of each bread slice with the oil mixture. Loosely arrange slices together as if reconstructing the loaf of bread, then wrap in aluminum foil. Bake in oven for about 10 minutes or until nicely toasted. Heat butter over low-medium heat in a large frying or sauté pan. Trim off any remaining stems from the tops of the radishes, as well as the white stringy root at the bottom. Slice each radish lengthwise. When butter has melted, add the sliced radishes to the pan.  Sauté until the radishes begin to soften slightly and color becomes less opaque, about 4 minutes. Flip the radishes and sauté for another few minutes, adding more butter if needed.  When the radishes are warm and soft (yet still firm), sprinkle lightly with salt and remove from heat. Serve radishes with thyme-garlic bread.  If you like, drizzle any extra butter left in the pan over the radishes.  Enjoy warm.

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