- 16 radishes
- 1 tablespoon unsalted butter
- 1/4 cup chopped fresh flat-leaf parsley
- Freshly-ground unrefined sea salt
- Wash and chop radishes into 1/4″ pieces. Set aside.
- Melt butter over medium-high heat in a wide skillet. When the butter starts to foam, add the radishes and reduce heat to medium-low.
- Stirring frequently, cook the radishes until the skins start to blister slightly.
- Sprinkle the blistered radishes with chopped parsley and season with salt to your taste. Serve warm.