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Buttered Leeks and Radishes

Buttered Leeks and Radishes
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2003

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.