Sunday, June 6, 2010

Radishes with Scallions

2 Servings

1 bunch radishes, cut into halves or quarters if large
½ tablespoon butter
1 bunch scallions, white part and one inch green, cut into ½ inch pieces
¼ cup chicken or vegetable stock

Melt butter in skillet over medium heat. Add scallions and cook, stirring, until softened, about 2 or 3 minutes. Add radishes and stock. Cover the pan and simmer until the radishes are tender, 3 or 4 minutes. Uncover, increase the heat to medium-high, and boil rapidly to reduce the pan juices while shaking the pan back and forth a few times. Season with salt to taste.

From: Joy of Cooking

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