Sauteed Radishes with Dill

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Sauteed Radishes with Dill

 

3 bunches red radishes

1 bunch scallions

2 tablespoons butter

4 teaspoons chopped fresh dill

sea salt and freshly ground black pepper to taste

 

Wash and trim radishes. Slice by hand or with the slicing attachment of

a food processor to a thickness of 3/16 inch. You should have about 3

cups. Trim scallions and thinly slice, using all the white portions and

about 1 inch of the greens.

Put butter in a large, nonstick skillet, over medium heat. When butter

stops sizzling, add radishes and scallions and saute about 8 minutes or

until scallions are soft but not brown and radishes starts to become

translucent but are still firm. Add 3 teaspoons of the dill, salt, and

pepper and stir well. Put into serving dish and sprinkle with remaining

dill.

Serves 4 to 6.

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Char Haz

charrem

 

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