Sliced Radishes And Watercress On Buttered Ficelle Recipes

SAUTEED RADISHES AND WATERCRESS

Sauteed Radishes and Watercress image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 bunches radishes, quartered, leaving a bit of the greens on top for decoration
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
2 garlic cloves, minced
4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)

Steps:

Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.

SAUTEED RADISHES AND WATERCRESS

Sauteed Radishes and Watercress image

Categories Leafy Green Vegetable Side Sauté Vegetarian Quick & Easy Radish Fall Watercress Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 bunches radishes (1 1/2 lb total), greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
2 bunches watercress (10 oz total), coarse stems discarded, washed well, and cut into 2-inch lengths

Steps:

Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.

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