Buttered Leeks and Radishes

Buttered Leeks and Radishes
David Prince
Make good use of spring vegetables with this seasonal side dish.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

1
tablespoon
olive oil
1
tablespoon
unsalted butter
3
scallions or spring onions, 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
chicken broth
1/4
teaspoon
kosher salt
1
teaspoon
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 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.
     

 

Kay Chun
April 2003

Nutritional Information

  • Per Serving
  • Calories 107
  • Calcium 60 mg
  • Carbohydrate 12 g
  • Cholesterol 8 mg
  • Fat 7 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 2 mg
  • Sat Fat 2 g
  • Sodium 220 mg
What does this mean? See Nutrition 101.