sauteed radishes in mustard sauce

• 1 bunch radishes with leaves (about 7 or 8), leaves reserved and radishes halved if large
• 1/2 cup water
• 1 tablespoon unsalted butter
• 1 teaspoon whole-grain mustard
• 1/2 tablespoon chopped tarragon

Bring radishes, water, butter, and 1/8 teaspoon each of salt and pepper to a boil in a 10-inch skillet. Cover, then reduce heat and gently simmer, stirring occasionally, until radishes are tender and most of liquid has evaporated, 10 to 12 minutes. Whisk in mustard. Add radish leaves and cook, tossing, just until wilted. Remove from heat and stir in tarragon.

Gourmet April 2009

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