This is everything. The perfect Christmas side, a decadent pile of greens that are taken to an entirely new level by the lemony brown butter that coats them. Salt, fat and acid harmonising over bright fresh greens and those little radish wedges that are transformed by the butter. The secret to this dish is using a beautiful good quality butter, like Lewis Road Creamery who have oh so kindly sponsored this post and make incredible grass fed butter.
Their butter is traditionally churned from pure fresh cream in New Zealand and I love to get behind anything New Zealand made. Mostly out of a patriotic heart strings being pulled kind of thing but also because New Zealand is the home of some amazing products. The rich, smooth flavour of this butter is perfect for making brown butter out of and allowing it to be the star of the show.
Butter and radishes is such a classic combination and their peppery flavour is perfectly offset by the creamy butter and tang of the lemon. They make the greens that much more fun and exciting and keep everything looking very festive.
The recipe makes more browned butter than you need to serve on the vegetables but its well worth serving alongside so that guests can dress their own as they serve, and you can also drizzle it over new potatoes. Having new potatoes at Christmas served along side turkey and a green vegetable is definitely a central part of our family tradition and this butter would totally enhance those sweet new spuds.
This recipe is quick, easy and sure to impress. Enjoy!
Serves 6 as a side
1 bunch asparagus
1 bunch broccolini
100g green beans
1 tsp lemon zest
1 Tbs lemon juice
salt and pepper to serve
Place butter in a small pot and melt slowly, continue to simmer until it begins to smell nutty, foam and the milk solids start to turn brown on the bottom of your pot. Remove from heat and add the lemon zest, set aside.
Meanwhile cut radishes into wedges and half the broccolini stems and asparagus spears lengthways. Trim the green beans.
Place a pan, that has a fitted lid, on high heat, add 1/3 cup of water and 2 tsps brown butter. Once simmering add the greens and radishes and cover. Simmer for 2 minutes then drain, returning the pan to the heat and turning down to medium high. Add the butter and the lemon juice and toss for 1-2 minutes to coat. Taste and season with salt and pepper.
Remove the vegetables from the pan and place on your serving plate. Drizzle with 1-2 Tablespoons of the lemony butter and then decant what remains in the pan into a small dish to serve alongside.
This post is sponsored by Lewis Road Creamery, all opinions are my own.