| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 20 |
|
Radishes; trimmed and sliced |
|
|
; very thin (about 2 |
|
|
; cups) |
| 2 |
|
Scallions; minced |
| 1 |
tb |
Unsalted butter |
| 2 |
ts |
Minced fresh parsley leaves |
|
|
A pinch of freshly grated lemon zest |
INSTRUCTIONS
In a non-stick skillet cook the radishes and the scallions in the butter
over moderate heat for 3 to 5 minutes, or until the radishes are tender.
Remove the skillet from the heat and stir in the parsley, the zest, and
salt and pepper to taste.
Serves 2.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”