While making dinner last night, I felt like doing something different with radishes. I have served them raw in a salad, but I also usually roast them in the oven with olive oil and Himalayan salt. I wanted to try something different. I decided to saute them! They were delicious! We had for dinner: bean burgers (recipe here in my blog in a previous post & in my cookbook), sauteed peas and kale dish, broccoli in garlic sauce (recipe in previous post), this radish dish, rice, and biscuits (recipe in my cookbook). It was a delicious cozy dinner on a cold rainy night.
Hope you enjoy it!! Here’s the recipe:
2 Tbsps avocado oil
1 small onion chopped roughly
fresh italian parsley, chopped, to taste (I used a little over a half of the bunch)
2 bunches of fresh radishes
2 Tbsps grass fed butter
1 1 /2 – 2 cups of organic vegetable broth
1 tsp each of garlic salt, and onion powder
sprinkle of celery salt, optional
salt and pepper to taste
- Rinse and dry radishes. Cut large radishes in half. Set aside. Cut small onion roughly. Set aside.
- Heat a saute pan on medium/high heat with avocado oil. When heated up after 30 seconds, saute onions for a few minutes until they’re transparent and caramelized. Toss in radishes and butter saute for approximately 5-7 minutes.
- Chop rinsed parsley and saute for a minute more.
- Pour in 1 1/2 cups of vegetable broth. Heat until broth starts to dissipate. Add the seasonings. Add more broth if you need to, if it starts to burn on. Cook together for a few minutes until all of the flavors come together. The ingredients will brown and thicken.
- Serve hot and sprinkle more salt on it if needed.