Radishes in Olive oil and Lemon

Radishes in Browned Butter and Lemon Recipe

Radishes in Olive oil and Lemon –phase 1-4, serves 4

As adapted from Cooking Light


3 cups radishes, halved lengthwise, with root and 1-inch stem left on

1 tbsp olive oil

1/2 tsp grated lemon rind

2 tsp fresh lemon juice

1/4 tsp sea salt

1 cup torn radish leaves

1/4 tsp freshly ground black pepper

Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.

Heat olive oil in a medium skillet over medium heat. Add radishes to pan; sauté 4-5 minutes. Add rind, juice, and sea salt; cook 2 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.

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