This recipe from The Smitten Kitchen features cooked radishes and snap peas.
Sauteed Radishes and Snap Peas with Dill
- 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
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.