Bring the water to a boil in small saucepan.

Add the radishes, butter, and salt. Cover pan with a lid and cook radishes at high heat for five minutes.

Test a radish for doneness. If it’s to your liking, serve. If not, cook two more minutes.

Serve butter-poached radishes with the pan sauce. Any leftovers will keep, refrigerated, up to three days. Freezing is not advised.

Notes:

The small amount of radishes used here is easily increased.

Any type of radish may be butter poached, including the more common red radish.