Description
Tender sautéed radishes with a mild sweetness, enhanced by aromatic tarragon and a touch of lemon. A simple yet elegant side dish that transforms a humble vegetable.
Ingredients
- 1 bunch fresh radishes (about 450 g), trimmed and halved
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1 small shallot, finely chopped
- 1 teaspoon fresh tarragon, chopped (or 1/2 teaspoon dried tarragon)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Wash, trim, and halve the radishes.
- Heat butter and olive oil in a skillet over medium heat.
- Sauté the shallot for about 2 minutes until softened.
- Add radishes and stir to coat.
- Cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
- Add salt, pepper, and tarragon, mixing well.
- Drizzle with lemon juice and toss gently.
- Serve warm.
Notes
- Add garlic for extra flavor.
- Swap tarragon with parsley, dill, or chives.
- Cook longer for a caramelized finish.
- Top with toasted nuts or seeds for texture.
- Store in the refrigerator for up to 3 days.
- Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
