Melt about 1 tablespoon unsalted butter in a large skillet over medium heat. Add 1½ pounds small table radishes, halved or quartered (or if equal in size, left whole), or 1½ pounds large radishes, peeled and cut into ¾-inch dice (or wedges), and cook, turning occasionally, until they begin to soften, about 5 minutes. Whisk together ½ cup water, 2 teaspoons honey and 1 tablespoon red wine or apple cider vinegar; add this to the skillet. Season with salt and freshly ground black pepper, and simmer until the radishes are tender and glazed, 5 to 10 minutes more.
Yields 4 servings
Recipe reprinted courtesy of Workman Publishing from Cara Mangini’s new cookbook The Vegetable Butcher, April 2016