Post by Loupy on Jun 23, 2018 1:42:50 GMT -7
SAUTEED RADISHES WITH VINEGAR AND HERBS
From: Kalyn Denny @ kalynskitchen.com/sauteed-radishes-recipe-with-vinegar/
Apparently cooking radishes has been trendy in some circles for quite a while because I found this recipe in a cookbook called Great Food Without Fuss, published in 1992. The recipe was by Madeleine Kamman, who recommends parsley or chives for the herbs, but I immediately added cilantro to that list.
Makes: 2 servings
Ingredients:
1 bunch red radishes, ends cut off and cut lenghthwise into fourths
1 T olive oil (or less if you use a non-stick pan)
2 tsp. golden balsamic vinegar (or your favorite light-colored vinegar)
salt and fresh ground black pepper to taste
1-2 T chopped fresh parsley, chives, or cilantro
Instructions:
Heat olive oil in medium-sized pan over medium-high heat, then add radishes, vinegar, and a generous amount of salt and fresh ground pepper.
Saute radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes.
They should be tender but still slightly crisp when done.
Remove to serving plate and sprinkle with shopped herbs of your choice.
Serve immediately.
From: Kalyn Denny @ kalynskitchen.com/sauteed-radishes-recipe-with-vinegar/
Apparently cooking radishes has been trendy in some circles for quite a while because I found this recipe in a cookbook called Great Food Without Fuss, published in 1992. The recipe was by Madeleine Kamman, who recommends parsley or chives for the herbs, but I immediately added cilantro to that list.
Makes: 2 servings
Ingredients:
1 bunch red radishes, ends cut off and cut lenghthwise into fourths
1 T olive oil (or less if you use a non-stick pan)
2 tsp. golden balsamic vinegar (or your favorite light-colored vinegar)
salt and fresh ground black pepper to taste
1-2 T chopped fresh parsley, chives, or cilantro
Instructions:
Heat olive oil in medium-sized pan over medium-high heat, then add radishes, vinegar, and a generous amount of salt and fresh ground pepper.
Saute radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes.
They should be tender but still slightly crisp when done.
Remove to serving plate and sprinkle with shopped herbs of your choice.
Serve immediately.
