This is an interesting and mild side dish that is great as a topping for steak or pork chops, an alternative to the usual sautéed onions and mushrooms. It is colorful and full of nutrients from the radishes.
Prep time: 10 minutes
Cooking time: 8 minutes
1 Tbsp olive oil
1 Tbsp butter
3 green onions, coarsely chopped
¼ pound of red radishes, washed and quartered
1 – 3” to 4” piece of daikon radish, peeled and sliced into ‘coins’
2 to 3 leeks, cleaned, white and light green portions only – sliced crosswise
½ cup gluten free vegetable or chicken broth
¼ tsp sea salt
2 tsp freshly squeezed lemon juice
2 Tbsp fresh parsley, chopped
- Heat the oil and butter in a large skillet over medium heat. Add the green onion. Cook for about 3 minutes. Add the radishes and cook for one more minute. Remove the onion and radishes from the pan to a bowl – set aside.
- Add the leeks, vegetable broth, salt, and lemon juice to the pan and cook until the leeks are soft – stirring occasionally (about 5 minutes).
- Add the onion and radish mixture, along with the parsley. Toss together before serving.
- Serve as a side dish OR serve as a condiment over steak or pork chops.
Recipe credit: adapted from a recipe found on realsimple.com