SAUTÉED RADISHES WITH SCALLIONS

SAUTÉED RADISHES WITH SCALLIONS

Ingredients:
1 tablespoon butter
2 bunches red radishes, cleaned, stemmed, and quartered
1 scallion, chopped into rings

Directions:
1⁄ cup chicken stock
2
Salt to taste
1. Place a skillet over medium heat. When it is heated, add the butter. Once the
butter has melted, add the radishes and stir frequently for 2–3 minutes, or until the
radishes have started to soften.
2. Sprinkle the scallion over the radishes and pour the chicken stock into the skillet.
Cover the skillet and let the radishes cook for about 4 minutes.
3. Once the radishes are tender, uncover and increase the heat. Boil rapidly until the
liquid has evaporated. Stir frequently to keep them from sticking. Sprinkle lightly
with salt and serve immediately.
CARAMELIZED CARROTS
Parsnips can be substituted in this dish. If using parsnips, cut them into long,
skinny strips instead of rings so they cook evenly.
Yields 6–8 servings
1 pound carrots, peeled and cut into 1⁄"-thick slices
4
1⁄ cup apple juice
2
Water, as needed