* 1-1/2 to 2 tablespoons unsalted butter * About 24 small multicolored radishes, trimmed, washed and dried * 1/8 teaspoon sugar * Generous pinch hot red pepper flakes * Salt and freshly ground black pepper to taste * 2 to 3 tablespoons water * 1/4 cup snipped chives or thin-sliced scallion tops * 3 basil leaves, torn * 2 tablespoons sour cream [or plain yogurt]
Directions
Step 1:
1. Heat butter in a 10-inch sauté pan over medium high. Add radishes and sugar, sautéing about 2 minutes.
Step 2:
2. Lower heat to medium. Sprinkle radishes with salt, pepper and water. Cover and cook 1 minute. Uncover and boil off liquid, stirring all the time. Taste radishes for seasoning and fold in herbs. Serve warm with dollops of sour cream.
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