20radishes, 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.
1medium to large red potato, scrubbed clean and diced
1small red onion, sliced thin
4cloves fresh garlic, sliced thin
2medium sprigs fresh thyme, equivalent to 1 tablespoon, fresh tarragon would work here too
1medium size lemon, zest and juice
1bay leaf
1tbspunsalted butter
2tbspolive oil
2cupsveggie stock or chicken stock
salt and pepper to taste
1tbspfresh parsley, chopped for garnish
1tbsproasted sunflower seeds for garnish, optional
1
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
2
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.
3
Once the onions become tender add the stock. The amount of liquid should just barely cover the veggies
4
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.
5
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!
Ingredients
20radishes, 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.
1medium to large red potato, scrubbed clean and diced
1small red onion, sliced thin
4cloves fresh garlic, sliced thin
2medium sprigs fresh thyme, equivalent to 1 tablespoon, fresh tarragon would work here too
1medium size lemon, zest and juice
1bay leaf
1tbspunsalted butter
2tbspolive oil
2cupsveggie stock or chicken stock
salt and pepper to taste
1tbspfresh parsley, chopped for garnish
1tbsproasted sunflower seeds for garnish, optional
Directions
1
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
2
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.
3
Once the onions become tender add the stock. The amount of liquid should just barely cover the veggies
4
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.
5
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!
Notes
Braised Radish Potato and Onion with Lemon Garlic and Thyme
