Ingredients
1/2 cup unsalted butter, cubed6 pounds radishes, quartered (about 9 cups)1/4 cup white wine or water2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a Dutch oven, 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.
