Rating: 2.71 stars
14 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
  • 14 Ratings

Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.

Martha Stewart Living, March 1999

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Recipe Summary test

Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

14 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2