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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove leaves and roots from radishes and wash quickly under cold running water. Do not allow them to soak. Peel and coarsely chop the onions. | 2. Melt half of the butter in a wide-based pan in which radishes can eventually be placed in one layer. | 3. When the butter foams, add the onions, season well and saute over low heat, shaking the pan so that they soften without coloring. | 4. Add the radishes and turn over the mixture with a wooden spoon. | 5. Pour into the pan just enough cold water to cover the bottom, cover with a well fitting lid and cook for 5 minutes, no more. | 6. Add the rest of the butter cut to in small pieces, stir well, test for seasoning and correct if necessary. | 7. Pour into a heated serving dish and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
radish	4	bunches		-	-	-	-
onion	2			128.0	29.888	3.52	0.32
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
salt				-	-	-	-
pepper				-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.