Sautéed Radishes and Zucchini
Sautéed Radishes and Zucchini
Ingredients
- 2 cups (500 ml) quartered radishes
- 2 tablespoons (30 ml) olive oil
- 2 cups (500 ml) zucchini sticks, 1 1/2 x 1/2 inch (4 x 1 cm)
- 6 green onions, cut into 1-inch (2.5-cm) lengths
- 2 cloves garlic, minced
- 1/4 teaspoon (1 ml) crushed fennel seeds
- 3 tablespoons (45 ml) white port
- 1 teaspoon (5 ml) chopped fresh thyme
- Salt and pepper
Instructions
- In a skillet over medium heat, gently sauté the radishes in the oil until soft. Season with salt and pepper. Add the zucchini, onions, garlic and fennel seeds. Continue sautéing gently for 3 minutes. Season with salt.
- Deglaze with the port and reduce until all liquid has evaporated. Add the thyme and adjust the seasoning. Delicious with Maple-Glazed Chicken Livers.
Sautéed Radishes and Zucchini