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Radishes
Buttered Watermelon Radish and Carrot Sauté
2 watermelon radishes, peeled
4 medium carrots
1 ½ tbs. butter
sea salt and pepper
2 tsp meyer lemon juice or 1 tsp regular lemon juice
Slice the vegetables into very thin rounds using a mandoline or sharp knife. If the radishes are very large you can cut them in half first. Heat the butter in a skillet and sauté the vegetables with a few pinches of salt over low heat for about 4 minutes. Increase heat, add a few tbs. of water to the pan, cover it, and let the vegetables steam for another 2-3 minutes. Uncover and let any excess water evaporate. Stir to make sure vegetable are well coated in butter. Add the lemon juice and salt and pepper to taste. Serves 4.