Brussels sprouts and radishes in butter

Ingredients:

• 0.7 kg Brussels sprouts, cut in half (large heads cut into quarters)
• 450 g radishes, trimmed and halved (cut large heads into quarters)
• 4 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 tsp chopped fresh tarragon
• 2 tsp chopped fresh parsley

Preparation:

1. Blanch the vegetables:

   
   Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Cook the Brussels sprouts until bright green, about 7 minutes. Transfer them with a slotted spoon to the ice water. Once cool, remove them and pat dry. Blanch the radishes in the same way until tender, 5 to 7 minutes.
   
2. In a large skillet over medium heat, heat 1 tablespoon of butter. Add the shallots and cook until softened, 3-4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper to taste, and cook, stirring, until heated through, 3-5 minutes. Add 1 tablespoon of water, then gently whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.
   
   

   Note

   
   Blanch vegetables (Step 1) 1 day in advance; cover and refrigerate.