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Radishes à la Bourbons 72


  • 2–3 bunches medium to large radishes (plan on 3 radishes per person)
  • Butter and olive oil for pan
  • 2 cloves garlic (or more to taste)
  • Salt and fresh cracked pepper


Cut off the leaf and root and wash radishes. Steam radishes until just fork tender. Melt butter and olive oil in pan. Add garlic and sweat for a moment, then add radishes and sauté for a few minutes. Add salt and pepper to taste and serve hot.