French is the language that turns dirt into romance. Stephen King
This recipe is an ultimate embarrassingly easy recipe at Kitchen Therapy. When you read the recipe you will smack your head for not thinking about doing this yourself first – because that is exactly what I did to myself when I read this a few years ago on a blog somewhere.
But today it all changed when I returned from an organic farm with these gorgeous radishes in beautiful pink hues – it was simply too beautiful to not share. By the way, this recipe is, but of course, French. Trust them to make even the simplest of things seem so sophisticated with a je ne sais quoi…
So here goes nothing…
Slice the radishes, heat up a non-stick pan, with a big pat of butter, throw in the radishes and cook them until they soften gently. Add a sprig of thyme (I used a ice cube of the frozen thyme) and some salt and pepper.
Toast up some bread, and arrange the radishes on top. Serve.
I know. It’s pretty ridiculous. But it’s delicious.
- 10-12 thin slices of radish
- ½ tbsp butter
- 2-3 drops of olive oil
- fresh or dried thyme
- ½ tsp sea salt
- ½ tsp fresh cracked pepper
- 2 slices of whole wheat toast
- In a non stick pan heat the butter and add the olive oil. Stir in the radishes.
- Let the radishes cook on low heat for a few minutes and then add the thyme, salt and pepper.
- Once the radishes have softened enough, turn off the heat.
- Toast the bread slices and scoop the radishes onto the toasts.
- Serve warm.
- NOTE: I use Amul butter, which is quite salty, so I just add a sprinkle of sea salt. However if you are using unsalted butter, increase the salt to 1 tsp. Always add a few drops of olive oil to melting butter to prevent the butter from burning while cooking.
- I use whole wheat toast, but you can use white bread, French baguette, pre-cut crostini bread…