- 2 tablespoons butter
- 1 scallion, diced
- 1 teaspoon basil, chopped
- 10 large radishes, scrubbed and halved
- 2 to 3 cups vegetable stock, as needed
- Salt and pepper, to taste
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.