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  • 1 tablespoon olive oil
  • 16 radishes (1 bunch)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon butter


  1. Cut larger radishes lengthwise into sixths and smaller radishes into quarters.
  2. Place a large sauté pan over medium high heat. When hot, add olive oil and radishes in a single layer. Sprinkle with salt and pepper. Cook radishes, without shaking them, until golden on the undersides, 2 to 3 minutes. Shake the pan and add butter. Continue cooking until radishes are tender, about 3 minutes.
Recipe by Chef Jon Ashton.

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The recipe was originally published as Sautéed Radishes on

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