One of the best things about spring–radishes. It’s like all they want to do is pop out of the ground and jump onto our plates in all of their pink and purple glory. While it’s easy and delicious to eat them raw–crunching into them or tossing them into a salad–cooking radishes is a delectable and under-appreciated treatment.
These radishes are a great side dish on their own, tossed with fresh peas, or served with poached eggs. You can make these with any type of radish, but my favorite are French breakfast radishes.
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Ingredients
1 bunch radishes, cut in halves or wedges 1 tablespoon butter pinch of saltDirections
Heat a saute pan over medium-high heat. Add the butter and melt it, letting it brown for a couple of seconds.
Add the radish wedges and cover for about 5 minutes.
Season to taste.
