Trouble With Toast

Recipe: Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts | February 28, 2011

This is the side dish I served with the pan-roasted duck breasts, and truthfully, it almost upstaged the meat.  These vegetables are so delicious – if you know someone who claims to hate any of these specimens, I believe this dish would set them straight.

Speaking of, this was my first experience either eating OR cooking kohlrabi.  The “German turnip” is actually a member of the cabbage family, but don’t let that sway you from using it.  It is much milder and sweeter than cabbage, and it has a really nice texture (I likened it to a broccoli stalk).  You can see what it looks like below, both uncut/unpeeled and then prepped for the dish.

As with all recipes, make sure you read the whole thing before starting – there are a lot of steps, but if you prep smart, you can get this on the table within a reasonable timeframe.  Enjoy!  Oh, and you can see a photo of the finished dish with the duck at the link above.

  • 12 ounces Brussels sprouts
  • 2 bunches Easter or red radishes
  • 8 tablespoons unsalted butter
  • 1 tablespoon minced shallot
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon champagne vinegar, plus more to taste
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chicken stock or vegetable stock, plus more if needed
  • 6 kohlrabi, about 2 1/2 inches in diameter
  • 1 tablespoon finely chopped chives or mint

Bring a large pot of salted water to a boil.  Prepare an ice bath.  Meanwhile, trim the root ends of the Brussels sprouts and remove and discard any tough or bruised outer leaves.  Cut the sprouts in half through the root end.  Blanch the sprouts until tender, about 4 minutes.  Chill in the ice bath and drain.  Transfer to a tray and put in the refrigerator to chill.

Trim the greens from the radishes and wash the radishes under cold water.  Cut larger radishes into 6 wedges and smaller radishes into quarters.  Melt 4 tablespoons of the butter over medium heat in a saute pan big enough to hold the radishes in a single layer.  Add the shallot and cook for 2-3 minutes, stirring often, until softened.  Add the radishes, sugar, and vinegar, season generously with salt and pepper, and add 1/4 cup of the stock.  Bring to a simmer, cover the pan, and simmer gently for about 8 minutes, until the radishes are crisp-tender.  Cook uncovered, swirling the pan, to glaze the radishes, about 4 minutes.  Set aside.

Bring a large pot of salted water to a boil.  Meanwhile, cut the stems and roots from the kohlrabi.  Stand each kohlrabi on a cut end and peel it with a sharp knife, cutting deep enough to reach the tender flesh.  Cut lengthwise into slices about 1/2 inch thick.  Trim the rounded sides of the slices and cut the kohlrabi into 1/2 inch-wide batons.  You need 2 cups of batons.  Add the kohlrabi to the boiling water and cook for 5 minutes, or until tender.  Drain and transfer to paper towels to drain thoroughly.

Bring the remaining 1/4 cup stock to a simmer in a large saute pan.  Whisk in he remaining butter until emulsified and smooth.  Add the Brussels sprouts and kohlrabi and cook over high heat for 45 seconds.  Add the radishes and any liquid remaining in the pan and heat through.  If the butter begins to break, you can swirl in another couple of tablespoons of stock or water.  Toss in the chives and season with salt and pepper and a few drops of vinegar.  Transfer to a platter and serve.

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