This simple little side dish will provide an infusion of the vitamins and minerals that many people are lacking. Rather than the bitter taste of raw radishes, sautÃ©ing makes them sweet and delicious. The longer you sautÃ©, the sweeter they become.
Radish provides a super dose of folate, vitamin C and potassium and a range of other minerals. Watercress brings the manganese, magnesium, copper, calcium, choline along with vitamins B1, B2, B5, B6, E, and K1.
The butter adds some vitamin A and will help to bring out the flavour and aid with the absorption of the fat-soluble vitamins.
One serve provides 30 calories, 2 g protein, 2 g fat and 1 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 tsp of butter
- 100 g radishes, halved
- 100 g watercress
- 1/4 cup of water
- Sea salt
- Heat butter in a frying pan over medium heat, then sautÃ© radishes, stirring occasionally, 6 minutes.
- Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1-4 minutes.
- Add watercress and sautÃ©, stirring, until wilted, about 1 minute.
- Sprinkle with sea salt and serve as a side.
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- low carb vegetarian
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