Radishes and Potatoes in Parsley Butter

from The Joy of Gardening Cookbook by Janet Ballantyne

1. Peel and cube 4 c. potatoes and chop 2 c. radishes.
2. Boil in water to cover for 15-20 minutes or until potatoes are just tender; drain.
3. Melt 3 Tbsp. of butter in a sauté pan and sauté 1 Tbsp. minced fresh parsley or 1 Tbsp. minced fresh chives.
4. Toss with warm potatoes & radishes and serve.

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