- Yield 2 servings
Forget about carving radishes into roses. Try this simple sauté instead. It's a revelation.
Serve this as a small side with broiled white fish or roasted chicken.
- 1 tablespoon olive oil
- 16 radishes (1 bunch)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon white pepper
- 1 tablespoon butter
- Cut larger radishes lengthwise into sixths and smaller radishes into quarters.
- Place a large sauté pan over medium high heat. When hot, add olive oil and radishes in a single layer. Sprinkle with salt and pepper. Cook radishes, without shaking them, until golden on the undersides, 2 to 3 minutes. Shake the pan and add butter. Continue cooking until radishes are tender, about 3 minutes.
Recipe by Chef Jon Ashton.