16 large radishes, halved or quartered, depending on size
2T salted butter or ghee
2T tarragon, dill, thyme, flat leaf parsley or chives (or your favorite mix)
1 - 2 tsp. fleur de sel or favorite finishing salt
1 tsp. freshly ground black pepper
Instructions
Heat butter in large skillet/saute pan over medium
high heat. Add radishes and stir regularly to
ensure browning evenly. Saute 7 - 10 minutes, or
until lightly golden and radishes are still firm
but softened in centers.
Add in fresh herbs and toss with fleur de sel and
pepper. Serve warm.
Originally Submitted
2/3/2015
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