Radishes Sauteed with Cream and Herbs

By Chef Caroline Fidanza, Diner, a Williamsburg restaurant as printed in Edible Brooklyn, Spring 2007

(Makes 2 to 4 servings)
1-2 tablespoons extra-virgin olive oil
1-2 tablespoons butter
2 tablespoons garlic scapes, sliced
2 large bunches radishes, cleaned and quartered
1/2 cup stock or water
2 tablespoons heavy cream
1 bunch chives, cut into 1/4” slices
1 bunch scallions, thinly sliced on the bias

Heat butter and olive oil in a skillet over high heat. Add garlic scapes and cook until soft, 1-2 minutes. Add radishes, season with salt, and cook another 1-2 minutes, until they begin to brown. Add stock or water, lower heat, and simmer until radishes are tender, 2-3 minutes. Add cream, raise heat to high, and cook until cream thickens and clings to the radishes, about 1 minute. Toss in chives and scallions and season with salt and fresh black pepper.