Buttery Radishes & Locally Grown Leeks From The Root Cellar

by Suzanne Heron.

Heat 1 Tbsp olive oil and 1 Tbsp unsalted butter in a large skillet over medium heat. Add 3 scallions or spring onions cut into 2” pieces and cook until soft and golden, about 3 minutes. Add 1/4 lb locally grown radishes, quartered and cook another minute. Remove the scallions and radishes from the pan and set aside.

Add 3 locally grown leeks, thinly sliced crosswise, 1/2 c chicken broth, 1/4 tsp kosher salt, and 1 tsp lemon juice. Cook, stirring occasionally, until the leeks are softened, about 5 minutes. Return the scallions and radishes to the pan, add 2 Tbsp fresh chopped parsley and toss well.

– Root Cellar, 1286 McKenzie Ave, Victoria, (250) 477-9495, www.therootcellar.ca. Radishes: these tiny little root vegetables add a clean crisp peppery taste to any salad, but they are also amazingly delicious simply sautéed with local island grown leeks.  Farm Fresh, Dirt Cheap & Delicious!