In my attempt to eat more seasonallyI am encountering produce that I don’t normally prepare. Leeks fall into that category. I used to think of them as a big ole green onionbut that comparison doesn’t accurately describe their flavor. They are milder than green onionswith an earthygarlicky flavor.
This recipe combines leeks with another veggie that often confounds methe radish. I know what you’re thinking: since when is butter healthy? Fear not the sat fatthe recipe only calls for a tablespoon for 4 servings. Check out the nutrition info below if you need further convincing. Definitely use the butter. It may not be a lot but it provides a luxurious flavor. The resulting dish is strikingly prettyjust the thing I need on these dreary and soggy winter days. One last tipthe earthy flavors of the leeks and radishes are brightened by the lemon juiceso don’t forget to add it.
Adapted from Real Simple
Serves 4 as a side dish
Total time: about 20 minutes
Cost per serving: $3
1 bunch of radishesabout 12-16 small ones
1/4 cup fresh parsley
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup vegetable or chicken broth
1/4 teaspoon salt
juice of half a lemon
Clean and quarter the radishes. Slice the white and light green part of the leeks about 1/4 inch thick. Discard the dark green parts. Chop the parsley.
Melt the butter with the olive oil in a large skillet over medium heat. Add the radishes and cook 2-3 minutes. Remove the radishes from the pan and put in a large bowl.
Add the leeksbrothsalt and lemon juice to the skillet. Cookstirring occasionallyabout 5-7 minutes. The leeks should be softened.
Transfer the leeks to the bowl with the radishes. Add the parsley and toss to combine.
Radishes give this dish a nice bit of vitamin Cwhich will help you ward off those winter colds. Was I right about the fat content? One tablespoon of butter doesn’t contribute that much sat fat to the dishand it just tastes so darn good.