At The Toasted Oak, a Michigan-centric grill and market located just outside Detroit, these butter-braised heirloom radishes complement their Great Frickin' Chicken dish. The radishes are sourced from local Welcer Farms, finished with dry vermouth, and topped with fresh chopped parsley.
In a large pot, bring the vermouth, thyme, salt, and butter to a simmer. Drop the cut radishes in the liquid and cover with aluminum foil. Lower the heat and simmer until tender, about 3 minutes. Pour onto a large pan and let cool before serving.