An Invention! Green Beans and Radishes with Mustard and Dill Sauce
We had radishes and dill left over from the smørrebrød, and green beans that needed to be used urgently, and it somehow turned into wonderfulness. When cooked, the radishes got this great texture, like very moist and tender little potatoes. They lost their bite, but developed this lovely mild spicy flavor. And they turned everything pink. Alex went nuts for it. So here it is:
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Green beans
Radishes - quartered
Olive oil
1/4 c water
Mustard - I used the Dijon-Habanero that was sitting in Alex's kitchen, but any kind of un-sweet mustard would probably be good.
Dill (optional...it was good, but I wouldn't bother with it unless I needed to use some up)
Cinnamon
A pat of butter or margarine
Salt and Pepper
Saute the beans and radishes in olive oil for a few minutes, until their colors start to brighten. Add the water and cover. Let cook for a few minutes. Take the cover off, continue cooking until the water evaporates. The radishes should be soft by this point. Add a good spoonful or two of the mustard, dill, sprinkle with cinnamon, and add the butter/margarine. Season to taste.
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...maybe not the brightest or most appealing photo. But look! It exists!
Radishes - quartered
Olive oil
1/4 c water
Mustard - I used the Dijon-Habanero that was sitting in Alex's kitchen, but any kind of un-sweet mustard would probably be good.
Dill (optional...it was good, but I wouldn't bother with it unless I needed to use some up)
Cinnamon
A pat of butter or margarine
Salt and Pepper
Saute the beans and radishes in olive oil for a few minutes, until their colors start to brighten. Add the water and cover. Let cook for a few minutes. Take the cover off, continue cooking until the water evaporates. The radishes should be soft by this point. Add a good spoonful or two of the mustard, dill, sprinkle with cinnamon, and add the butter/margarine. Season to taste.
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