Red White and Green Mini-Vegetables with Butter-Lemon Sauce

This will forever change your thinking about radishes - they're not just for salads anymore! A friend of my daughter-in-law's was making a recipe with these ingredients when we stopped for a short visit. Months later, I finally got the recipe, only to lose it.  I recreated it to the best of my memory and, having never actually tried the original, I think it turned out well.

12 pearl onions

15 brussel sprouts

12 radishes

3T butter

1   lemon

1t  cornstarch

In a small pot, boil some water, turn off heat, drop in the onions. Stir for a minute, take out with a slotted spoon. Cut away both ends and peel off the outer layer. (I knew it worked on tomatoes - it also made peeling these little onions a breeze!)

Cut radishes and brussel sprouts in half, or quarters if large. In a big pan, steam the radishes, brussel sprouts and onions in a little salt and peppered water. Cover and simmer for 10-15 minutes until a fork inserted pulls out easily. Drain and put in a serving bowl.

Put the lemon zest in the big pan. Add the butter and slowly melt. With the heat on low, add the lemon juice and cornstarch, stirring to blend. If the mixture curdles, add a little water and stir until just blended and heated. Add enough (honey or) maple syrup to cut the tartness - but not enough to make the sauce sweet. Pour over the vegetables. . .Lin