Recipe courtesy of Curtis Aikens
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Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
2 servings

Ingredients

Directions

In a small saute pan, melt butter. Saute the scallion and basil for 1 minute. Add the radishes, and vegetable stock to cover. Bring the stock to a simmer and cook until radishes are tender, about 4 minutes. Remove the radishes and reduce the cooking liquid 50 percent. Salt and pepper to taste. Drizzle liquid over radishes before serving.

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