When eaten at their peak, radishes can be enjoyed sauteed with a simple seasoning of butter and fresh herbs.
1 tablespoon margarine or butter
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
Salt and coarsely ground black pepper
1 tablespoon chopped fresh dill
1. In nonstick 12-inch skillet, melt margarine over medium-high heat. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 14 to 15 minutes or until radishes are fork-tender and lightly browned.
2. Remove skillet from heat; toss radishes with dill and transfer to warm serving bowl.
(based on individual servings)
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 210 mg
Carbohydrates: 4 g
Fiber: 2 g
Protein: 1 g
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