Buttered Leeks and Radishes
Serves 4|
Hands-On Time:
15m
|
Total Time:
30m
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 107
- Calcium 60mg
- Carbohydrate 12g
- Cholesterol 8mg
- Fat 7g
- Fiber 2g
- Iron 2mg
- Protein 2mg
- Sat Fat 2g
- Sodium 220mg
What does this mean? See Nutrition 101.
Quick Tip
The long, slender icicle radish is typically available in spring and early summer. If you prefer the more common red radish,
which is round, slice it in half vertically.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
