A simple yet elegant dish, Radishes in Cream makes a good accompaniment to grilled meats.
1 oz. butter
1 lb. pink radishes, trimmed and peeled
½ teaspoon salt
3 fl. oz. single cream
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the radishes and salt to the pan.
Cook, stirring occasionally, for 10 to 12 minutes or until the radishes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat and add the cream, stirring constantly. Return the pan to the heat and simmer for a further 2 to 3 minutes or until the cream is hot but not boiling. Remove the pan from the heat.
Transfer the radish mixture to a warm-ed serving dish and serve immediately.