Friday, September 3, 2010

Sauteed Radishes

Sometimes, you just have to trust your inner Donut. And, when that Donut reads about sauteeing radishes, then pauses and thinks, "yeah, you know, I can see how that would be delicious," then you need to check it out. Here it is -- really pretty yummy! Well, yummy on the first serving; does not re-heat particularly well. The color starts to change because of the sauteed radish skins, making the whole dish turn pink overnight.

Sauteed Radishes
Sunset, June 1972

2 T butter
3 c radishes, sliced 1/8" thick
1/4 c water
2 tsp lemon juice
salt and pepper
1 T chives, chopped

In large frying pan, melt butter over high heat. Add radishes and water. Stir and cover.

Cook at high heat, stirring occasionally, until radishes are barely tender and almost all liquid is gone, about 4 minutes. Stir in lemon juice. Salt and pepper to taste. Garnish with chopped chives.

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