Sauteed Radishes

Sometimes, you just have to trust the advice given to you, even though you've never had a warm radish in your life. And here's the advice: sauteed radishes are delicious. They attractive only on the day you make them; holding them over as leftovers, their color changes and the entire dish becomes monochromatic pink. For display, make the day you are serving.

Sauteed Radishes
Sunset, June 1972

2 T butter
3 c radishes, sliced 1/8" thick
1/4 c water
2 tsp lemon juice
salt and pepper
1 T chives, chopped

In large frying pan, melt butter over high heat. Add radishes and water. Stir and cover.

Cook at high heat, stirring occasionally, until radishes are barely tender and almost all liquid is gone, about 4 minutes. Stir in lemon juice. Salt and pepper to taste. Garnish with chopped chives.

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