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Wednesday, June 1, 2011
CSA season is officially here, and this means it is a season of healthier eating in our home. Last CSA season in the spring we received a lot of radishes. Last year, I'm sad to say that I either gave them away or wasted them. This year, I found a great recipe for sauteed radishes. Cooking them really tames the bitterness. This is a great side dish if you have an abundance of radishes!
2lbs. radishes, coarsely chopped
2 T. butter
1 t. salt
1 T. minced garlic
3 T. chopped chives
Heat 1 1/2 T. butter in skillet over medium-high heat. When melted, saute radishes in salt, stirring until crisp tender, about 12 minutes. Transfer to plate and keep warm. Saute garlic in remaining 1 T. of butter for about 1 minute. Remove from heat and add cooked radishes and chives.