Radishes

Buttered Watermelon Radish and Carrot Sauté

2 watermelon radishes, peeled
4 medium carrots
1 ½ tbs. butter
sea salt and pepper
2 tsp meyer lemon juice or 1 tsp regular lemon juice

Slice the vegetables into very thin rounds using a mandoline or sharp knife. If the radishes are very large you can cut them in half first. Heat the butter in a skillet and sauté the vegetables with a few pinches of salt over low heat for about 4 minutes. Increase heat, add a few tbs. of water to the pan, cover it, and let the vegetables steam for another 2-3 minutes. Uncover and let any excess water evaporate. Stir to make sure vegetable are well coated in butter. Add the lemon juice and salt and pepper to taste. Serves 4.