Sauteed Beets and Radishes with Dill

>>  Friday, June 25, 2010

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I have been receiving quite a bit of root vegetables in my farm share lately - multicolored beets, various types of radishes, turnips, and rainbow carrots. I have also been receiving some beautiful fresh herbs, such as cilantro and dill. Having had almost no experience using dill, and hardly any with radishes and turnips, I had been roasting everything in the oven.
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There's nothing wrong with that. Root vegetables always taste delicious roasted, and you can throw any variety of combinations together and it will still taste pretty good.

But what if you don't want to wait 30-60 minutes for your vegetables to be ready? What if you need to get dinner on the table, fast, and all you have is root vegetables?

Applying Chinese Cooking Ideas
Of course! Chinese people stir fry everything. Why not my root vegetables?

I thinly sliced up my beets and my radishes and then I just simply stir-fried them in butter. I finished my tossing them with some fresh dill, salt and pepper. The results were fantastic! I have never loved the harsh spiciness of raw radishes. The stir frying seems to bring out the sweetness of the root vegetables and tame the harsh spiciness.

Sauteed Root Vegetables with Dill
Thinly slice beets, radishes, or whatever root vegetables you have on hand. Try to make them about equally sized so that they will finish cooking at around the same time. Heat up about 1 T of butter over medium heat until melted. Toss in the vegetables and let cook for about 1 minute. Add about 1 T of water and cover, letting it cook for another 3-4 minutes, or until soft.

Season with salt and pepper and toss with dill.

Serve!
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