Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
|1⁄2 c||shallots (thinly sliced)|
|12 oz||sugar snap peas (trimmed, strings removed - see note)|
|2 c||radishes (thinly sliced)|
|1⁄4 c||orange juice|
|1⁄2 t||dill seeds|
|1 T||dill (fresh, chopped)|
In a large skillet over medium heat, melt the butter. Add the shallots and sauté for about 5 minutes, until golden. Add the sugar snap peas and sauté for 1-2 minutes. Add the radishes and sauté for 4-5 minutes, until crisp-tender. Pour in the orange juice and sprinkle with dill seeds, and toss the vegetables to coat well. Cook for 1 minute. Stir in the chopped dill, and serve.
To remove strings from fresh peas, just snap off the stem end and pull the string lengthwise down each pod.