- 1 small shallot, chopped small
- half a large black radish, sliced very thin (I used a vegetable peeler and then chopped up the last stub)
- 2 carrots (~6"), ditto
- three leaves of Chinese cabbage, torn into bite-sized pieces
- sea salt
Melt butter in a skillet and cook shallots and the chopped "stubs" from the root veggies. After a couple minutes, add the thinly-sliced radish and carrots. Cook on medium-low heat, stirring frequently, until the vegetables are almost to desired level of done-ness. Add cabbage and sea salt and continue cooking a couple minutes longer. Serves two as a side.
This was a nice mix of colors and tastes. I didn't take a picture and it's all gone now, sorry.
I usually cook vegetables with oil rather than butter, but a gut feeling told me that butter would taste better here. I'm not sure why. (But it was a dairy meal so I could.)
(The other half of the radish is getting roasted with some other things tomorrow night.)