Use a colorful mix of Watermelon, French Breakfast, and Easter Egg radishes in this crunchy but warm side. This recipe comes together in minutes, so prep the ingredients in advance and cook it right before serving.
Crush fennel seeds with a rolling pin or heavy skillet. Heat 1 tablespoon of the butter in a large, deep skillet over medium until melted. Stir in crushed fennel seeds and grated garlic; cook, stirring often, until fragrant, about 1 minute. Stir in radishes; cook, stirring constantly, until radishes are warmed through, 2 to 3 minutes. Remove from heat. Add chives, basil, and remaining 4 tablespoons butter; stir until butter is melted. Sprinkle with salt and pepper.
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