Butter-Stewed Radishes

1. 1

   Trim the tops from the radishes, leaving 1/4 inch of green stem.

2. 2

   Cut off the roots at the base of each radish, then cut radish in half from top to bottom.

3. 3

   Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand.

4. 4

   Drain and rinse, then soak them in cold water.

5. 5

   Soak and rinse a third time if necessary.

6. 6

   Put radishes in a wide skillet and season well with salt and pepper.

7. 7

   Add butter and 1 cup of water and bring to a boil over high heat.

8. 8

   Cover and reduce heat to a brisk simmer.

9. 9

   Cook radishes until tender when pierced but no further, about 5 minutes.

10. 10

    Remove lid, raise heat and boil to evaporate most of the liquid.

11. 11

    Serve in the buttery juices with sprinkling of dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.