Buttered Leeks and Radishes

Photo by David Prince
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 107 calories
    • Fat 7 g
    • Sat Fat 2 g
    • Cholesterol 8 mg
    • Sodium 220 mg
    • Protein 2 mg
    • Carbohydrate 12 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 60 mg


  1. Check 1tablespoon olive oil
  2. Check 1tablespoon unsalted butter
  3. Check 3 scallions or spring onions, cut into 2-inch pieces
  4. Check 1/4pound radishes, quartered
  5. Check 3 leeks, white and light green parts only, cleaned and thinly sliced crosswise
  6. Check 1/2cup chicken broth
  7. Check 1/4teaspoon kosher salt
  8. Check 1teaspoon lemon juice
  9. Check 2tablespoons fresh parsley, chopped


  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.