Seared Skillet Radishes

 Skillet Seared Radishes

1 large bunch red radishes, stems and greens removed, quartered
1 Tbs. Kerrygold (yes, it MUST be Kerrygold here ~ nothing else will do)
plenty of sea salt and pepper
minced fresh herbs (optional)

 

In a cast iron skillet, over medium heat, melt 1 Tbs. Kerrygold Grass Fed (pastured) butter until just bubbling. Add radishes.  
Sear, sauté, fry (however you would like to term the technique) until beginning to crisp and brown around the edges.  
Liberally season with your favorite sea salt and black pepper.  Serve hot and toasty, topped with minced parsley or cilantro, if desired.