Butter-Stewed Radishes - red radishes

Method

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