Buttered Leeks and Radish

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.

Buttered Leeks and Radish

Prep time:  10 minutes

Cooking time: 8 minutes

Servings: 4



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