Français Radis et Pois – French-A-Fried Radishes and Peas

12 Radishes or thereabouts
1/2 cup Frozen Peas
1 Tbsp Butter
One Splash of Olive Oil
Salt
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Radishes must be washed and halved.  Yes, take off the little tails and tops.  If your radishes are young, you can eat the greens.  I find radish greens a tad too prickly so I don’t. 

In a fry pan, dollop the butter and a splash of olive oil. Throw in the radishes. Saute till just translucent. Add the peas and warm through. If you’ve got it, I adore it, add a pinch of Herbs de Provence.  If not just the salt.

This quick little dish makes a charming lunch with a crusty bit of bread and a glass of white wine. It’s also an excellent accompaniment to beef, chicken, or pork.