Radish and Snap Pea Bites with Rosemary Brown Butter Drizzle

Name: Radish and Snap Pea Bites with Rosemary Brown Butter Drizzle
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 20 to 24 bites
Ingredients: 1 1/2 cups sugar snap peas, cut in half; 1 1/2 tablespoons extra-virgin olive oil; 1 bunch Easter Egg radishes (red is fine, too) with tops, roots discarded, leaves reserved, radishes cut in half; 1 teaspoon kosher salt; 4 tablespoons unsalted butter; 1 tablespoon fresh rosemary, finely chopped

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Level: Easy

Total: 35 min
Active: 20 min

Yield: 20 to 24 bites

Level: Easy

Total: 35 min
Active: 20 min

Yield: 20 to 24 bites

Ingredients

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1 1/2 cups sugar snap peas, cut in half

1 1/2 tablespoons extra-virgin olive oil

1 bunch Easter Egg radishes (red is fine, too) with tops, roots discarded, leaves reserved, radishes cut in half

1 teaspoon kosher salt

4 tablespoons unsalted butter

1 tablespoon fresh rosemary, finely chopped

Directions

Watch how to make this recipe.

Special equipment:

20 to 24 wooden skewers

Add 10 to 12 ice cubes to a medium mixing bowl and fill with cold water. Set aside.
Place 4 cups of water in a medium saucepot and bring to a rolling boil over medium-high heat. Add the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water; this will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
Heat a large skillet on medium-high heat. Add the oil and get it hot, 1 to 2 minutes. Place the radishes cut-side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes until the bottoms just begin to brown and the radishes feel tender when tested with a knife, 10 to 15 minutes. Remove from the heat.
While the radishes are cooking, trim 20 to 24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3 1/2 inches long--kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4 to 5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook until it turns a beautiful, deep brown color yet doesn't burn, another 2 to 3 minutes. Remove from the heat.
Add the radishes to the skewers and finish each with 1 radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter. Serve immediately.