Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
- Yield: Serves 8
Source: Martha Stewart Living, March 1999
- 2 bunches small radishes, scrubbed
- 2 tablespoons unsalted butter
- Coarse sea salt and freshly ground pepper
Trim the largest leaves and most of the stems from the radishes, leaving the smallest leaves and approximately 1/2-inch stems. Cut the radishes in half lengthwise.
Melt butter in a large saute pan over medium-high heat. Add radishes, and cook, shaking pan occasionally, until just tender and golden brown, about 7 minutes. Transfer to a serving dish and season with salt and pepper. Serve warm.