This quick summertime sauté of colorful veggies gets its ‘pop’ of flavor from fresh herbs and a touch of white wine. The veggies become very tender and absorb the best of all of the ingredients added in. This is a wonderful way to enjoy cooked cucumbers and radishes—two veggies that typically we are used to when raw and crunchy.
(To view this recipe, click on the blue title of the blog post above*)
Sauteed Cucumbers & Radishes with Fresh Dill
Ingredients:
- 1 Tablespoon unsalted butter
- 6 radishes, quartered
- 1 cucumber, cut into 3-inch wedges
- salt and pepper
- Fresh dill
- 1/4 cup dry white wine
Directions:
- In a large saute pan, melt the butter over medium-low heat. Add in the quartered radishes, the cucumber and 1/2 teaspoon of salt and a big grinding of black pepper. Saute over medium heat for 5-7 minutes, or until veggies are tender.
- Add in the fresh dill and the wine; reduce the heat to low and cook an additional 5 minutes or until 1/2 the liquid is absorbed.
- Serve warm.
Tagged: cucumbers, fresh dill, radishesf, vegetable saute, white wine
Leave a Reply