Ingredients

• 2 tablespoons butter
• 1 scallion, diced
• 1 teaspoon basil, chopped
• 10 large radishes, scrubbed and halved
• 2 to 3 cups vegetable stock, as needed
• Salt and pepper, to taste

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Instructions

1. In a small saute pan, melt butter. Saute the scallion and basil for 1 minute. Add the radishes, and vegetable stock to cover. Bring the stock to a simmer and cook until radishes are tender, about 4 minutes. Remove the radishes and reduce the cooking liquid 50 percent. Salt and pepper to taste. Drizzle liquid over radishes before serving.