Grilled Radishes with Rosemary Brown Butter

Ingredients: 1 stick unsalted butter, softened 3 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon finely chopped rosemary Sea salt 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved 1 cup lightly packed mint Grilled rustic bread, for serving ​Preparation: In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter. https://www.foodandwine.com/recipes/grilled-radishes-with-rosemary-brown-butter