ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buttered Leeks and Radishes

Photo: David Prince
Yield Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 scallions or spring onions, cut into 2-inch pieces
  • 1/4 pound radishes, quartered
  • 3 leeks, white and light green parts only, cleaned and thinly sliced crosswise
  • 1/2 cup chicken broth
  • 1/4 teaspoon kosher salt
  • 1 teaspoon lemon juice
  • 2 tablespoons fresh parsley, chopped

Nutrition Information

  • calcium 60 mg
  • calories 107
  • caloriesfromfat 1 %
  • carbohydrate 12 g
  • cholesterol 8 mg
  • fat 7 g
  • fiber 2 g
  • iron 2 mg
  • protein 2 mg
  • satfat 2 g
  • sodium 220 mg

How to Make It

  1. Heat the oil and butter in a large skillet over medium heat. Add the scallions and cook until golden, about 3 minutes. Add the radishes and cook another minute. Remove the scallions and radishes from the pan and set aside. Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add the parsley, scallions, and radishes and toss well.