Food & Cooking Recipes Appetizers Lillet and Brown-Butter Glazed Radishes with Kohlrabi Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Stephen Kent Johnson Prep Time: 20 mins Total Time: 35 mins Servings: 6 Look for radishes with fresh, vibrant green tops, which lend a striking color and mild peppery bite. Ingredients 3 tablespoons unsalted butter 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving 1 large or 2 small kohlrabies (about ¾ pound), peeled and cut into ½-inch wedges 1 cup Lillet Blanc Kosher salt and freshly ground pepper Directions Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve. Rate it Print