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3 tablespoons unsalted butter 3 bunches red radishes (about 25), leaves and stems
2 tsp. sugar
1 tsp. red wine vinegar
1 ½ tbsp. fresh snipped dill
Salt and black pepper to taste
Melt the butter in a medium-size skillet or sauté pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately. Serves six. from Jane G.
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