December 6, 2010

Watermelon Radishes

It took a while to figure out what to do with these (and with the toy, there was a slight setting user malfunction that resulted in seriously overexposed photos)!

That seems to be a theme for WH veggies! This is the first time YJDKIY has cooked, or really eaten, radishes!

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely from carbohydrates.

For these, I thin peeled and thin sliced, and the the same with carrots.

Melt some butter and saute for 3-4 minutes, with a pinch of salt. As they begin to soften, add about 2T of lemon juice and continue to saute 2-3 minutes. Then, add about 1/4 c. water, cover and steam for 3-4 more minutes. Finally remove the cover and let the remaining water evaporate.

Served with lemon-dill (grilled...yay other cooker for braving 23 degrees and icy feels like 19 wind...where are we NY?) tuna on a bed of mixed spicy (WH) greens (I couldn't handle 80% of these!).

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