1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound radishes (trimmed, peeled, and cut into chunks)
1/2 cup or more white wine
2 tablespoons fresh parsley leaves (finely chopped, divided)
1 tablespoon fresh tarragon leaves (finely chopped, divided)
1 tablespoon fresh lemon juice
sea salt and freshly ground black pepper
- Combine the olive oil, butter, radishes, and wine in a saucepan, half the herbs, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding extra wine as needed.
- Uncover and raise the heat to boil off almost all the liquid, so that the vegetable becomes glazed in the combination of butter and pan juices; this will take 5 to 10 minutes. Remove from the heat; add the rest of the herbs and lemon juice. Taste and adjust the seasoning, if necessary.