Butter-Stewed Radishes

• 1 1/2 pounds red radishes, about 3 bunches
• Salt and pepper
• 6 tablespoons butter (3/4 stick)
• 3 tablespoons dill or parsley, freshly chopped

1. Trim the tops from the radishes, leaving 1/4 inch of green stem.
2. Cut off the roots at the base of each radish, then cut radish in half from top to bottom.
3. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand.
4. Drain and rinse, then soak them in cold water.
5. Soak and rinse a third time if necessary.
6. Put radishes in a wide skillet and season well with salt and pepper.
7. Add butter and 1 cup of water and bring to a boil over high heat.
8. Cover and reduce heat to a brisk simmer.
9. Cook radishes until tender when pierced but no further, about 5 minutes.
10. Remove lid, raise heat and boil to evaporate most of the liquid.
11. Serve in the buttery juices with sprinkling of dill.

red radishes, salt, butter, dill

Taken from cooking.nytimes.com/recipes/1017310 (may not work)