Sweet and Spiced Herb Radish Saute

1 ½-2 teaspoons unsalted butter
About 24 small multicolored radishes, trimmed, washed and dried
1/8 teaspoon sugar
Generous pinch of hot red pepper flakes
Salt and freshly ground black pepper
2-3 tablespoons water
1/4 cup snipped chives or thin-sliced scallion tops
3 basil leaves, torn
2 tablespoons sour cream

1. Heat butter in a 10-inch saute pan over medium high. Add radishes and sugar, sauteing about 2 minutes.

2. Lower heat to medium. Sprinkle radishes with salt, pepper and water. Cover and cook 1 minute. Uncover and boil off liquid, stirring all the time. Taste radishes for seasoning and fold in herbs. Serve warm with dollops of sour cream.

Serves 4.

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