Sauteed Radishes

  • Yield: Serves 4
Sauteed Radishes

Source: Martha Stewart Living, March 1999


  • 1 bunch (about 10) radishes
  • 2 tablespoons unsalted butter
  • Coarse sea salt and freshly ground pepper


  1. Trim radishes leaving 1/2 inch of stem and any small leaves intact. Halve long radishes lengthwise; if using round radishes, quarter them lengthwise.

  2. 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.


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