By Stacey Amagrande
20-25 radishes, scrubbed clean, tops and tails removed. Leave tops only on the smallest of radish, it adds character. Half the small ones, quarter the medium ones, and cut the big ones into uniform size wedges.
1 medium to large red potato, scrubbed clean and diced
1 small red onion, sliced thin
4 cloves fresh garlic, sliced thin
2 medium sprigs fresh thyme, equivalent to 1 tablespoon, fresh tarragon would work here too
1 medium size lemon, zest and juice
1 bay leaf
1 tablespoon unsalted butter
2 tablespoon olive oil
2 cups veggie stock or chicken stock
salt and pepper to taste
1 tablespoon fresh parsley, chopped for garnish
1 tablespoon roasted sunflower seeds for garnish, optional
Heat butter and oil in a large skillet over medium high heat and add the radishes, potatoes and some salt and pepper, cook stirring occasionally for 5-6 minutes or until the veggies start to brown slightly. Add the onion, garlic and thyme cook 2-3 minutes more. If the pan looks dry and the veggies begin to stick add a touch more oil. Once the onions become tender add the stock. The amount of liquid should just barely cover the veggies. Add the bay leaf and bring it to a hard boil. Boil until the liquid reduces by half about 3 minutes, then turn off the heat. Remove the bay leaf and stir in the lemon juice and zest. Season gently with salt and pepper. Plate the completed dish and garnish with the chopped parsley and sunflower seeds, if using. This dish is best served immediately. A thin pasta such as angel hair or capelinni could be tossed in a bowl with the veggies for a lovely vegetarian meal. Drizzle some good quality extra virgin olive oil over the top to finish and enjoy!