Instructions: Trim the largest leaves and most of the stem from the radishes, leaving approximately 1/2-inch stems. Cut the radishes in half lengthwise.

Melt the butter in a large saute pan, add 1/4 cup water, and set over medium-high heat. Add the radishes, and cook, shaking pan occasionally, until just tender and golden brown, about 7 minutes. Transfer to serving dish, and season with salt and pepper. Serve warm.

Makes 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.