I had a bag of radishes almost at the end of their shelf life. After doing some research I saw that radishes go well with good old fashioned butter – a french classic. Since I had so many left, I decided to make them three ways. They can all be used for different occasions. By far my favorite was the toast. The sauteed ones would go well with a regular dinner, and the ones dipped in butter could be an appetizer.
1. Dipped in softened butter
2. On buttered toast with salt
3. Sauteed and garnished with fresh mint