16 radishes
1 T. unsalted butter
¼ C. chopped fresh flat-leaf parsley
Freshly ground unrefined sea salt

Chop the radishes into ¼-inch dice and set them in a bowl while you prepare the remaining ingredients. Melt the butter in a wide skillet over medium-high heat. When the butter foams, decrease the heat to medium-low and stir in the radishes. Cook the radishes in the butter, stirring frequently, for 8 to 10 minutes, until their skins blister slightly. Sprinkle them with the parsley and season with salt to suit your preference. Serve warm.