What's up with the sudden rash of blogging? Well, Connor left this morning for a mission trip to Mexico, Craig is catching up on work, and we’re eating last night’s leftover paella for dinner. I have time to catch up on my blog while enjoying a glass (or two) of wine. Life is good. Yeah, and we *may* *at some point* *miss* Connor (but may be not)… Last week I made sauteed radishes with mint. We’ve never eaten radishes other than raw, and I saw the recipe on Nourish Network. I love browned butter’s nutty flavor and the mint provides a bright, “spring” kick at the end. Since radishes and mint are such easy-growers in the garden, these are sure to be repeated. Even radish-hater Connor thought these were pretty good.
Sauteed Radishes with Mint
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
sea salt and freshly ground pepper
2 tablespoons mint, roughly chopped
Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.