I love radishes, but often struggle on how to get creative with them outside of using them in a fresh salad. Radishes have a great flavor, are a member of the cruciferous vegetable family, contain phytonutrients, fiber, vitamins and minerals – and are worth including in your fueling plan. This recipe stood out to me because it also contains leeks – another one of my flavorful favorites!
BUTTERED LEEKS & RADISHES adapted from www.realsimple.com
Serves 4, Hands-On Time: 15m, Total Time: 30m
ingredients
- 1 tablespoon olive oil or hazelnut oil
- 1 tablespoon unsalted butter or ghee (if using ghee, may need smaller amount)
- 3 scallions, cut into 2-inch pieces
- 1/4 pound radishes, quartered
- 3 leeks, white and light green parts only, cleaned and thinly sliced crosswise
- 1/2 cup low sodium chicken or vegetable broth
- 1/4 teaspoon kosher salt (optional)
- 1 teaspoon fresh squeezed lemon juice
- 2 tablespoons fresh parsley, chopped
directions
1. Heat the oil and butter in a large skillet over medium heat. Add the scallions and cook until golden, about 3 minutes. Add the radishes and cook another minute. Remove the scallions and radishes from the pan and set aside.
2. Add the leeks, chicken or vegetable broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add the parsley, scallions, and radishes and toss well.
Nutritional Information
Calcium 60mg; Calories 107; Carbohydrate 12g; Cholesterol 8mg; Fat 7g; Fiber 2g; Iron 2mg; Protein 2mg; Sat Fat 2g; Sodium 220mg
“You can only grow if you feel awkward and uncomfortable when you try something new.” ~Brian Tracy Get awkward today!
Be Well ~Meg @REJOOVwithMeg
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