- 1 bunch (about 10) radishes
- 2 tablespoons unsalted butter
- Coarse sea salt and freshly ground pepper
Trim radishes leaving 1/2 inch of stem and any small leaves intact. Halve long radishes lengthwise; if using round radishes, quarter them 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, 6 to 7 minutes. Season with salt and pepper. Serve warm.
SourceMartha Stewart Living, March 1999