Butter Poached Radish with Lemon Gremolata

Appleton Farms Homefield Leeks


¾ cup white wine

1 cup chicken stock

2 tablespoon butter

2 bunches radishes, greens removed, sliced in half

1 lemon, zested, and 2 tablespoons of the juice

½ cup toasted walnuts, finely chopped

¼ cup flatleaf parsley, finely chopped

¼ cup mint, finely chopped

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

salt and pepper to taste

Step 1

In a medium pan, combine the wine, stock, and butter. Season with salt. When the stock bubbles add the radishes and reduce to a simmer; the liquid should just cover the radishes.

Step 2

Continue to simmer for 6 minutes or until tender with a slight crispiness in the middle.

Step 3

Make gremolata. Stir the lemon zest, walnuts, parsley, mint, olive oil, and garlic in bowl to combine. Season with salt and pepper. Put aside until needed.

Step 4

Reduce the radish poaching liquid. The liquid should be slightly syrupy. If the liquid is still thin remove the radishes with a slotted spoon and turn the temperature up on the pan to reduce.

Step 5

Add the lemon juice to the sauce pot. Spoon sauce over the radishes and season with salt and pepper to taste. Top the radishes with the gremolata and serve.