Sautéed Radishes and Watercress
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 45 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | 2 g |
| chol | 9 mg |
| sodium | 321 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 2% |
| vit A | 15% |
| vit C | 32% |
| folate | 6% |
-
2 bunches radishes (about 24)
1 tbsp (15 mL) butter
2 tbsp (25 mL) finely chopped onion
1/2 cup (125 mL) vegetable stock
1/4 tsp (1 mL) each salt and pepper
1 bunch watercress, coarse stems removed
Preparation:
Trim radishes and cut each into quarters; set aside.
In large skillet, melt butter over medium heat; fry onion until softened, about 2 minutes. Add radishes, stock, salt and pepper; cover and simmer until radishes are tender, about 10 minutes. Uncover and simmer, stirring occasionally, until almost no liquid remains, about 5 minutes.
Stir in watercress; heat, stirring, just until wilted, about 1 minute.
In large skillet, melt butter over medium heat; fry onion until softened, about 2 minutes. Add radishes, stock, salt and pepper; cover and simmer until radishes are tender, about 10 minutes. Uncover and simmer, stirring occasionally, until almost no liquid remains, about 5 minutes.
Stir in watercress; heat, stirring, just until wilted, about 1 minute.
Source
Canadian Living Magazine: June 2006
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