Serves 6

Use organic ingredients if possible and serve the radishes with sauteed scallops, lobster or salmon.

  • 2 tablespoons good-tasting unsalted butter

  • 2 bunches small red radishes, trimmed of greens and tips

  • Salt and freshly ground black pepper

  • 1/3 cup dry white vermouth

  • 2 teaspoons to 1 tablespoon unsalted butter

  • 2 tablespoons chopped fresh tarragon leaves

Melt the first quantity of butter in a 12-inch skillet over medium-high heat. Add the radishes and salt and freshly ground black pepper to taste. Sauté 3 minutes. Add the vermouth and stir until all of it has cooked away, about 3 minutes. Toss the radishes with the second quantity of butter and tarragon and serve hot.

Copyright 1999 Lynne Rossetto Kasper