Sauteed Radishes and Sugar Snap Peas with Dill |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tablespoon butter | 1 tablespoon olive oil | 1/2 cup thinly sliced shallots |
| 12 ounces sugar snap peas, trimmed, strings removed | 2 cups thinly sliced radishes (about 1 large bunch) | 1/4 cup orange juice |
| 1 teaspoon dill seeds | 1 tablespoon chopped fresh dill | |
| 1 | Melt butter with oil in large nonstick skillet over medium heat. Add shallots and saute until golden, about 5 minutes. Add sugar snap peas and radishes; sauce until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve. |