10 December, 2012

Sauteed Radish with Carrot, Scallions, and Shallots

I'm kind of new to the radish game.

In fact, this is the first time I've ever cooked radishes, and I was pleasantly surprised.
They taste almost potato-like, pretty mild in flavor.  The scallions and shallots seasoned them nicely, and the carrots added a bit of color.  
All-in-all, a pretty, unexpected side dish perfect served with Braised Beef in Cranberry Reduction or Bourbon Maple Glazed Ham.

Sauteed Radish with 
Carrot, Scallions, and Shallots

2 bunches radishes, stems removed, washed and quartered
1 carrot, peeled and grated
1 shallot, minced
2 scallions, sliced
2 tbsp unsalted butter (optional)
salt and pepper to taste
Extra virgin olive oil

In a large saute pan, heat a few drizzles of olive oil over medium heat.  Add the radishes and saute about 8 minutes.  Add the shallot and season generously with salt and pepper. Saute a few minutes longer, and add the carrot, scallions, and butter if desired.  Saute a couple more minutes, until radishes are tender.

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