Recipe Home > Side Dishes > Buttered Leeks and Radishes





Ingredients



1  

tablespoon  

olive oil 



1  

tablespoon  

unsalted butter 



3  

 

scallions or spring onions, cut into 2-inch pieces 



1/4  

pound  

radishes, quartered 



3  

 

leeks, white and light green parts only, cleaned and thinly sliced crosswise 



1/2  

cup  

chicken broth 



1/4  

teaspoon  

kosher salt 



1  

teaspoon  

lemon juice 



2  

tablespoons  

fresh parsley, chopped


Directions



  1. Heat the oil and butter in a large skillet over medium heat. Add the scallions and cook until golden, about 3 minutes. Add the radishes and cook another minute. Remove the scallions and radishes from the pan and set aside.

  2. Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add the parsley, scallions, and radishes and toss well.
     


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