recipe via Kyle Bailey, (former Allen & Delancey chef); butter image via Charles Haynes
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 TB unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 TB of butter in a skillet until melted.
2. Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.
3. Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.