October 23, 2009

Radishes - Underperformer in the Kitchen

The Western diet doesn't quite know what to do with radishes. Mostly you see them sliced raw in salads. But did you know they can be in a cooked dish with good effect? Although they have that unique "heat", they blend well with other flavors quite well. This dish combines the lowly radish, sugar snap peas, and edamame (young, green soybeans) with a buttery lemon sauce. It's light and refreshing.

Peas, Beans, and Radishes with Lemon Butter


1 lb sugar snap peas, trimmed
1 c shelled frozen edamame
1 T olive oil
2 T shallots, minced
1 bunch radishes, trimmed and thinly sliced
2 t lemon zest
1 T unsalted butter
salt and pepper to taste


1. Cook peas and edamame in boiling salted water for 5 minutes. Drain and rinse in cold water.

2. Heat oil in a large skillet over medium heat. Add shallots and saute for 2-3 minutes. Add radishes and continue cooking until just tender, another 2-3 minutes.

3. Add peas and edamame, and saute until hot. Add zest and butter. Season with salt and pepper. Cook while stirring until butter is melted.

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