Potatoes with brown butter sauce and radish

The simplicity of Nici Wickes potatoes with brown butter sauce and radish is perfect for Christmas lunch or dinner – it’s fresh and buttery, and the peppery hit of radish adds a dash of excitement.

By Nici Wickes
  • 30 mins cooking
  • Serves 10
  • Print


  • 600 gram new potatoes, i used jersey bennes
  • 250 gram fresh or frozen peas
  • 200 gram green beans
  • 100 gram butter
  • 4-6 radishes, thinly sliced
  • 1 teaspoon sea salt


  • 1
    In a large pot, boil the washed potatoes in plenty of salted water. When they are almost cooked, pour in the peas and cover for 5 minutes or until they come to the boil. Lastly, add the beans and cover for 1 minute. Drain and place a clean folded tea towel on top of the vegetables, then the lid. They will keep warm like this for at least 30 minutes.
  • 2
    Just before serving, heat a pan to medium, add the butter and let it melt, sizzle and brown. Once you smell a nutty aroma, remove from the heat and transfer the browned butter to a heatproof bowl.
  • 3
    To serve, toss the vegetables in butter and pile onto a serving platter. Sprinkle over the radish slices and salt, then serve.

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