I am so ashamed of myself. I just made a batch of butter poached radishes, and it was so good, I ate it right out of the pot. Mmm a whole bunch of pretty, pink radishes now in my belly. Wow. Butter poached perfect.
When thinking about butter poaching, one naturally thinks of seafood -- butter poached lobster or scallops. I worked at a restaurant with butter poached lobster atop veal tenderloin, with a small bit of seared fois. At Nana (now SER) (I think it's pronounced 'sear') in the Dallas Anatole Hotel, we used a buerre fondue (actually a buerre mante) -- butter, water and salt-- to poach the par-cooked lobster.
Butter-poached root vegetables are perfect in the winter. Rich and unctuous, with a slight snap of underdone goodness. Add a flattering herb or strong flavoring to round out the flavor.
Butter poaching is super easy. Start with equal parts butter (unsalted) and white wine -- nothing fancy, just a dry white. Add salt as needed and don't skimp.
Add herbs or...
To radishes, add: garlic
To carrots, add: ginger and garlic
To turnips, add: bay leaves and thyme (and maybe garlic)
Butter poached mushrooms and pink peppercorns on a rare strip steak is heavenly.
Rich, yummy and delicious.