Radishes Make for a Refreshing Snack

Dear Lynne: Every week I buy those great-looking multicolored radishes. I slice some in salads and end up throwing the rest out. What else can I do with them? - Not a Slave to Take-out

Dear Independent One: My first thought is lots of sliced ones with carrot and fresh coriander in sweet-sour Vietnamese noodle salad. But for consummate radish smarts, turn to France. With drinks the French dip halved radishes in soft butter, then coarse salt, or slather black radish slices with fresh goat cheese and red onion. Finally, for a big finish, saute radishes. Try this with grilled fish, especially salmon.

Sweet Herb Radish Saute

Ingredients:

1-1/2 to 2 Tbsp. unsalted butter
about 24 small multicolored radishes, trimmed, washed and dried
1/8 tsp. sugar
salt and freshly ground black pepper to taste
2 to 3 Tbsp. water
1/4 cup snipped chives or thin-sliced scallion tops
3 basil leaves, torn
2 Tbsp. sour cream

Preparation:

Heat butter in a 10-inch saute pan over medium high. Add radishes and sugar, sauteing about two minutes.

Lower heat to medium. Sprinkle radishes with salt, pepper and water. Cover and cook for one minute. Uncover and boil off liquid while stirring.

Taste radishes for seasoning and fold in the herbs. Serve warm with dollops of sour cream.

Serves 4

Lynne Rossetto Kasper is host of the national radio show "The Splendid Table."