Braised Radishes and Leeks
A simple side dish with tender braised vegetables. Recipe yields approximately 2 servings.
Servings 2 people
Prepare the radishes by trimming them and gently scrubbing or washing them clean. If you use small red or Easter egg radishes, leave them whole. Prepare the leeks by slicing off the ends and dark green part of the plant. You will only use the white and light green part. Rinse this part to remove any sand or grit, and slice each one in half lengthwise to get 4 long leek slices.
In a large skillet over medium high heat, heat the olive oil and add the radishes and leeks. Cook, stirring occasionally, for 5 to 7 minutes. Add just enough broth to cover the veggies 3/4 of the way (it was approximately 3/4 cup when I made it). Add the thyme sprigs. Bring everything to a boil, cover, and turn heat to low. Simmer until the vegetables are tender but not falling apart, about 15 to 20 minutes.
Remove vegetables from the skillet. Pour some of the liquid over the vegetables before serving, season with salt and pepper, and enjoy!
Serving: 1serving | Calories: 204kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 416mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1790IU | Vitamin C: 32mg | Calcium: 92mg | Iron: 3mg