I cook a lot, but there are still so many things I have yet to try in my kitchen. Cooking radishes is one of those things. Or it was until now. I’m not sure why, but I put a lot of vegetables in to one of two categories: for cooking or to eat raw. Some vegetables don’t fit this mold: carrots, celery, peppers and kale I will cook with or chop up for a salad. But you probably won’t catch me eating raw broccoli, cauliflower or zucchini. And you certainly won’t catch me cooking with cucumbers. Or radishes. Until now.
Sautéed radishes are so delicious. Their flavor becomes more delicate when you cook them, so if their spicier flavor turns you off, you will probably like them in this dish. But if you stand firm in the no radish camp (hi, Mom) just leave them out! Or add another veggie in.
I chose to pair the radishes with green beans and leeks. If you have never worked with leeks before, here are a couple tips: You cannot sauté any of the dark green part. Only the white and light green. The dark green parts can be used to season soups but you will want to tie them together with kitchen twine so you can remove them when you are done cooking. Leeks are also filthy. So make sure you clean them well. The best thing to do is chop them up and then soak them after chopping so you can get to all the layers.
To get the most out of your leeks, you will want to place the blade of your knife at the top of the light green part angling towards the dark green tops. Cutting the tops away at an angle like this will expose more light green in the inner layers that is perfectly good to use.
Slice your leeks down the middle long ways and then chop into 2-3 inch pieces. Place the pieces in a bowl and submerge under cold water. Allow the leeks to soak for about 5 minutes and then using your hands the leeks from the water (they should be floating) and you will see all of the sediment + sand at the bottom of the bowl that was hiding inside of your leeks. Don’t pour the leeks into a colander to drain the water off because you will be pouring the sand from the bottom of the bowl back on top of your leeks.
Thats it for leek 101. They take a little more prep time than some veggies but I think they are worth it. They have a delicate onion flavor and are great for grilling, adding to soups and stews, or as a pizza topping.
I served this side dish with quinoa and blackened tofu. It would be a great side dish to any thing grilled or with roasted potatoes!
Summer Vegetable Sauté
- 1 Tbsp Earth Balance Buttery Spread divided (or canola oil)
- 3 Cups of Trimmed and Halved Green Beans
- 1 Cup Quartered Radishes
- 2 Cups Leeks trimmed, halved down the center and cut into 2- 3 inch pieces
- 1 Tbsp Capers
- 1 tsp Dijon Mustard
- 1 Tbsp Lemon Juice
- Salt + Black Pepper to taste
- 1/2 Cup Chopped Flat Leaf Parsley
- Melt 1 1/2 tsp of Earth Balance in a skillet over medium, heat. Add green beans and sauté for 4-5 minutes tossing occasionally. Add radishes and leeks to the pan and continue cooking until the leeks are cooked and the green beans and radishes are tender crisp, about 3 minutes.
- Add the remaining 1 1/2 tsp of Earth Balance or oil to the pan along with the capers, lemon juice, dijon and a pinch of salt and pepper and toss to coat the vegetables. Remove from heat, then add the parsley to the pan, tossing to evenly distribute.