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Butter Sautéed Radishes
Most people never think to cook radishes. The radishes turn a lovely pink that looks nice on the plate, and the sharp radish flavor softens.
1 bunch of red radishes
½-1 tablespoon good unsalted butter
½ teaspoon fresh thyme, stemmed and minced
High quality large crystal sea salt or kosher salt
Fresh ground white pepper, just a bit
Stem the radishes and use a sharp knife to cut off the ends so they are flat. Slice the radishes into coins.
Heat a pan over low to medium heat. When the pan is hot, add the butter. When the butter melts add the thyme to the butter and cook long enough so you can smell the thyme.
Add the radishes to the pan, tossing to coat the radishes with the butter.
Cook gently to just cook through/heat the radishes.
Once they are cooked, you can turn up the heat to just brown the radishes a little, if you wish. This is just to add a little color. Remove from the heat and season with a dusting of pepper and a generous sprinkling of salt. Serve right away.
A little orange juice goes nicely with radishes. Adding a few shredded sage leaves to the butter would be a nice flavor with the radishes, but go lightly as sage could easily overpower the radishes.
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