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Sauteed Radishes, Carrots, and Parsnips

2 cloves garlic (minced)
2 tablespoons extra virgin olive oil
1 pound of carrots (peeled and cut into matchsticks)
½ pound of parsnips (peeled and cut into matchsticks)
1 watermelon radish (about half pound, peeled and cut into matchsticks)
½ teaspoon sea salt
1 tablespoon honey
1 tablespoon apple cider vinegar
1 sprig fresh thyme (chopped)
1 sprig fresh parsley (minced, for garnish)
  1. In a medium skillet, heat olive oil.
  2. Add garlic and sauté for one minute, being careful not to burn.
  3. Add carrots, parsnips, watermelon radish, and salt.
  4. Cook over medium heat, stirring often, for 5-7 minutes.
  5. Stir in honey, apple cider vinegar, and thyme. Garnish with parsley and serve