1 small bunch of radishes, leaves removed and trimmed, than sliced in half vertically
1/4 cup vegetable or chicken broth (water will work in a pinch, but you’ll need to add a little more salt)
1 to 1 1/2 tablespoons ghee (depending on how big your radishes are)
1/4 teaspoon seasalt
4 sprigs of fresh thyme
In a small saucepan, bring the broth to a simmer, then whisk in the ghee. Add radishes, salt and thyme, then stir to coat. Cover the pan, then cook so that there are bubbles barely around the edges, for 20 minutes.
Then remove cover and raise heat to medium-high and cook for 3 minutes to reduce the liquid just a bit. Serve warm.