Boistfort Valley Farm
Community Supported Recipe Box

Sautéed Radishes and Watercress


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 bunches radishes, greens can optionally be included with watercress. Halve radishes lengthwise, then sliced crosswise 1/4 inch thick
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1 bunches watercress, coarse stems discarded, washed well, and cut into 2-inch lengths


dish: side
season: spring

Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.

Gourmet, November 2005