Butter-Braised Radishes with Snow Peas, photo by Donna

This was a last minute dish on Saturday to follow the fritters.  We had radishes, we had snow peas.  I had some mint in the garden.  Why not?  Crunchy, refreshing, satisfying, a fine vegetable dish.  You see, I don’t ALWAYS have to throw cured pork products in (though, come to thing of it, this would be delicious with some bacon or pancetta thrown in!).  When you get your CSA goods, remember that it would be hard to combine them in ways that do not go together.  I wouldn’t serve blueberries and chard but for the most part all this stuff goes well side by side.

Butter Braised Radishes with Snow Peas

a few tablespoons of butter

Radishes, as needed, trimmed and quartered

Snow peas, as needed, picked

salt and pepper to taste

a tablespoon or so of julienned mint

a tablespoon of fruity extra virgin olive oil

Melt the butter in a saute pan over medium low heat.  Add the radishes and cook gently for about 10 minutes till they’re tender.

Bring a pot of water to a boil.  Boil the peas till they are al dente, about 2 minutes (taste one!).  Strain them and add them to the radishes.  Season with salt and pepper.   Serve garnished with mint and olive oil.