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Dilly Carrots and Radishes
In this recipe, the carrots and radishes are barely cooked so that they retain a bit of crispness and their bright colors.
- 1 bunch radishes, trimmed and cut into bite size pieces
- ½ bunch carrots, trimmed and cut into bite size pieces
- ½ bunch dill, finely chopped
- 1 large pat of butter (or use olive oil)
- Salt and pepper to taste
Sauté radishes and carrots in butter over medium high heat for a few minutes. Sprinkle dill over vegetables, stir to coat, then remove from heat. Add salt and pepper to taste. Serve hot or at room temperature.
Submitted by Sara Jones, Tucson CSA