Here’s a pleasant way to get your bitters:
- 2 bunches radishes (approx. 1 lb.), cut in half if small, or quartered if large
- 2 tablespoons butter from grass-fed animals – let soften at room temperature
- ½ teaspoon unrefined salt (seasalt, Celtic, Himalayan)
- ¼ teaspoon freshly ground black pepper
- 1 large leek, white and light green part – halved and sliced thin
- 1 teaspoon fresh thyme, chopped fine or ¼ teaspoon dried
- Preheat oven to 450 F.
- Mix radishes, 1 tablespoon butter, salt and pepper in a bowl, then spread out on a large roasting pan.
- Roast for 10 minutes, then stir in the leek slices.
- Continue roasting about 10-15 minutes more – until the radishes are lightly browned and tender.
- Transfer to a serving dish. Stir in the thyme and remaining tablespoon of butter.
- Serve warm as an appetizer or side dish.
