Happy Boy Recipes
Peas, Carrots & Radishes Under Heat
TYPE: Side Dish, Vegetarian
TWO OUT OF THREE: This recipe is great because you can make it with any two out of the three main ingredients and it’s still totally works.
Snap, Crackle and Pop Sauté
Snap Peas, Carrots and Radishes
Total Time: 20 min. Servings: 2-3
Posted by Lo
I once heard you could cook a radish, and I thought, but why? Now I know. Cooking a radish is divine. It is like cooking a tiny turnip – rich and juicy - but it’s pink. So this recipe takes advantage of the color, not just of the radishes, but of the carrots and peas too. It’s like eating pink, orange and green after-dinner mints as your veggie side. How cool is that?
1 bunch of radishes
1 bunch of baby carrots
1 large handful of sugar snap peas
2 tablespoons butter
salt and pepper to taste
herbs as desired (chives or parsley work well or you could try tarragon if you want something sweet)
Melt butter in a skillet and add the veggies (cut to similar size or leave whole if baby sized).
Sauté over medium heat, stirring occasionally until they begin to brown. Test for done-ness.
Add chopped herbs, salt and pepper to taste, and serve.
Follow the Farm
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!