Food Pr0n: Buttered Leeks and Radishes
December 6, 2009 | (4)
Lately I have been trying to eat mostly seasonal produce. This little seasonal produce tool I found on Real Simple is helping me out. You may have noticed I have been spending a lot of time on Real Simple…what busy gal doesn’t love that site?
In my attempt to eat more seasonally, I 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 onion, but that comparison doesn’t accurately describe their flavor. They are milder than green onions, with an earthy, garlicky flavor.
This recipe combines leeks with another veggie that often confounds me, the radish. I know what you’re thinking: since when is butter healthy? Fear not the sat fat, the 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 pretty, just the thing I need on these dreary and soggy winter days. One last tip, the earthy flavors of the leeks and radishes are brightened by the lemon juice, so don’t forget to add it.
Buttered Leeks and Radishes
Adapted from Real Simple
Serves 4 as a side dish
Total time: about 20 minutes
Cost per serving: $3
1 bunch of radishes, about 12-16 small ones
3 leeks
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 leeks, broth, salt and lemon juice to the skillet. Cook, stirring occasionally, about 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 C, which 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 dish, and it just tastes so darn good.
Ingredients: butter, leek, lemon, olive oil, parsley, radish
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drmiggy Says:
