2 T white miso
2 T unsalted butter
1 bunch radishes, with greens
1.5 T honey
pinch of sea salt
1Stir together miso and 1.5 T butter
2Separate greens from radishes and roughly chop the greens; set aside
3Slice large radishes in half and keep smaller ones whole
4Add radishes to skillet with 3/4C water, honey, and remaining butter
5Cover, bring to boil.
6Remove lid, cook on high for 8-12 minutes, stirring often, until radishes are tender and most liquid is evaporated.
7Reduce heat to low and cook until sauce is almost reduced to a glaze, 3 to 5 minutes.
8Stir in radish greens and miso butter and cook for 1-2 minutes longer, or until radishes are golden brown and lightly caramelized.
9Serve them warm.