Photography by Angie Norwood Browne
2 bunches small radishes, Scrubbed
2 T unsalted butter
fennel fronds and fennel pollen
Salt and Pepper
Trim largest leaves and most of the stems from the radishes, leaving the smallest leaves and about 1/2 inch stems. Cut the radishes lengthwise.
Melt butter in a large saute pan over medium heat. Add radishes, and cook, shaking pan, until just tender and golden brown about 7 minutes. Sprinkle with fennel fronds and pollen. Transfer to a serving dish and season with salt and pepper.
Recipe inspired from Martha Stewart.
Food Styling by Jean Galton