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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 1/2 cup unsalted butter, cubed
- 6 pounds radishes, quartered (about 9 cups)
- 1/4 cup white wine or water
- 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes . Stir in tarragon, salt and pepper.