Tuesday, March 30, 2010

Buttered Watermelon Radish and Carrot Saute

4 watermelon radishes, thick outer skin peeled off
6 small carrots, scraped
2 tsp butter
2 tsp Meyer lemon juice (can substitute regular lemon juice, but use less)
salt and pepper to taste

Slice the radishes and carrots very thinly, using a mandoline set to its thinnest setting, if you have one.
In a saucepan over medium heat, melt the butter. Add the vegetables, sprinkle with a pinch of salt, and saute about 4 minutes, until vegetables are coated with the butter and starting to soften. Do not let the butter burn.
Add a few tablespoons of water, cover the pan, and let the vegetables steam for another 2-3 minutes. Uncover the pan, stir, and let the remaining water evaporate. The vegetables should end up coated in a nice buttery glaze.
Put the vegetables in a serving plate, sprinkle on the lemon juice, salt if you want more, and pepper to taste. Serve hot.

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