RADISHES WITH GREEN ONION
4 servings
If the radish tops are in good shape, chop them up and add them when you uncover the pan. This treatment is also excellent for small, tender turnips.
Trim the leaves and any excessively long roots from:
- 2 bunches radishes, well scrubbed (about 1 pound)
Halve or quarter any especially large ones. Melt in a large skillet over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until softened, about 4 minutes:
- 8 green onions, white part only, cut into ½-inch pieces (thinly slice the green tops and reserve)
Add the radishes along with:
- ½ cup chicken stock or broth
Cover the skillet and simmer for 4 minutes. Uncover, increase the heat to medium-high, and boil rapidly to reduce the pan juices while shaking the skillet back and forth a few times. Stir in the reserved green onion tops and season to taste with:
- Salt
- Lemon juice