Steamed Buttered Radishes - Radis Au Beurre À La Vapeur

1. 1

   Remove leaves and roots from radishes and wash quickly under cold running water. Do not allow them to soak. Peel and coarsely chop the onions.

2. 2

   Melt half of the butter in a wide-based pan in which radishes can eventually be placed in one layer.

3. 3

   When the butter foams, add the onions, season well and saute over low heat, shaking the pan so that they soften without coloring.

4. 4

   Add the radishes and turn over the mixture with a wooden spoon.

5. 5

   Pour into the pan just enough cold water to cover the bottom, cover with a well fitting lid and cook for 5 minutes, no more.

6. 6

   Add the rest of the butter cut to in small pieces, stir well, test for seasoning and correct if necessary.

7. 7

   Pour into a heated serving dish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.