writeonthebay

Rockin’ radishes

In Food on May 22, 2008 at 11:24 am

I’m not a huge radish fan, but when the cute little Easter egg variety showed up in our CSA box last spring, I decided to find a way to show them their props.

Sautéeing radishes significantly mellows their bite. But better yet, this recipe combines sugar snap peas and dill — two other items that were in the box waiting to be used. It’s a perfect dish to celebrate the season.

Sautéed Radishes and Sugar Snap Peas with Dill

from Bon Appétit April 2004

Makes 6 servings.

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
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