Servings per Recipe
4.00
Nutrition Facts
Calories
: 45
Fat
: 3
g
Protein
: 210
mg
Total Carbohydrates
: 4
g
Fiber
: 2
g
Protein
: 1
g
Ingredients
1 tablespoon butter or vegetable oil
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh dill, chopped
Preparation
Wash hands with soap and water.
Gently rub radishes under cool running water.
Heat butter or oil in nonstick 12-inch skillet over low-medium heat.
Add radishes, salt, and pepper to skillet. Cook 14-15 minutes or until radishes are fork-tender and lightly browned.
Remove skillet from heat. Toss radishes with dill and transfer to serving bowl.
Note
- For red radishes, look for those that are brightly colored, smooth, and without cuts or soft spots. Look for fresh greens that are not wilted. You can eat the greens, too! - Store radish bulbs in the refrigerator for up to 1 week.