It’s that time again … it’s Simple Supper Friday! Tonight’s meal is inspired by one of Mark Sisson’s recipes in his cookbook, Primal Blueprint Quick & Easy Meals. I took his pork and radish hash and modified it slightly, making it my own. Instead of making it with leftover pork, as the recipe suggests, I used leftover turkey burgers that I made the other night. Remember, I’m not a pork fan anyway. I also added one chopped turkey andouille sausage, which added a nice zest. Here’s my version of Mark’s recipe:
- 2 Tbsp grass-fed butter
- 1 small yellow onion, chopped
- 1 large bunch of radishes, chopped into small pieces
- 2 leftover turkey burgers, cut into small pieces
- 1 turkey andouille sausage, cut into small pieces
- 1/2 cup chicken broth, preferably homemade
- 1/2 cup parsley, finely chopped
- Sea salt and pepper to taste
- Avocado slices
- Melt butter in a skillet over medium heat and add onion and radishes. Sauté five minutes.
- Add chopped turkey burgers, sausage and broth. Simmer five minutes more until liquid is evaporated. Garnish with parsley and add salt and pepper to taste.
- Serve with avocado slices.
It’s funny, I never thought much about cooking radishes, but after making this recipe, I think I prefer to eat my radishes cooked. It tones down the strong, pungent flavor. Don’t get me wrong, I don’t mind raw radishes, so long as they’re cut thin and not too spicy, but they taste much more pleasant cooked. Next time, I think I’ll try roasting the radishes. Have any of you ever roasted radishes? If so, what’s your take on it?