LOCATION: Recipes >> Vegetables >> Sauteed Radishes
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Sauteed Radishes
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Sauteed Radishes and Sugar Snap Peas
3 1/2 pounds sugar snap peas, strings removed
6 tablespoons butter (3/4 stick)
20 radishes (about 2 bunches), sliced 1/8 inch thick
Blanch sugar snap peas in boiling water for about 2 minutes and
drain (can be prepared 1 day ahead. Wrap in paper towels, put in
plastic baggie and refrigerate).
Melt butter in large pot over medium heat. Add radishes and saute
until translucent and crisp-tender, about 5 minutes (do not overcook,
they burn easily).
Add sugar snap peas and saute until they are thoroghly heated
through 1 to 3 minutes.
Season to taste with salt and pepper.
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