Servings: 4
Ingredients
- 2 tbsps Butter room temperature
- 2 tbsps Miso Paste room temperature
- 2 tsps Avocado Oil
- 4 cups Radishes trimmed, halved, tops removed and washed/dried
- 2 tbsps Water
- 1/2 Lime juiced
- 2 tsps Sesame Seeds
Instructions
- In a small bowl, mash together the butter and the miso paste.
- Heat a cast-iron skillet over medium-high heat and add the oil. Add the radishes and cook for 4 to 5 minutes, until browned on one side. Flip and then cook for an additional 4 minutes.
- If using the tops of the radishes, lower the heat to medium-low and add them to the radishes. Cook for 1 minute, until wilted. Remove the skillet from the heat.
- Add the miso butter paste to the pan and stir. Then add the water and stir once more.
- Divide evenly between plates. Squeeze the lime juice on top and garnish with sesame
- seeds. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to about 1 cup.
Miso Paste
This recipe was developed and tested using white miso.
Dairy-Free
Use a vegan butter instead.
No Butter
Use ghee instead.
Radish Tops
If using fresh radishes, the tops should be nice and green. Simply cut them from the radishes, wash and dry them. If they don’t look fresh or they aren’t attached, omit or use another green such as kale, spinach or arugula.
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to about 1 cup.
Miso Paste
This recipe was developed and tested using white miso.
Dairy-Free
Use a vegan butter instead.
No Butter
Use ghee instead.
Radish Tops
If using fresh radishes, the tops should be nice and green. Simply cut them from the radishes, wash and dry them. If they don’t look fresh or they aren’t attached, omit or use another green such as kale, spinach or arugula.
