Nutrition News: Cooking Oils Versus Butter
RECIPE
Have you ever tasted a cooked radish? Here's a recipe to try from the University of Illinois Extension. It's a quick, easy, healthy side dish to celebrate spring's flavors.
SAUTEED RADISHES
Servings: 4
1 tablespoon olive, corn or canola oil
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh dill, chopped
Heat oil in nonstick 12-inch skillet over low-medium heat. Add radishes, salt and pepper to skillet. Cook 14-15 minutes or until radishes are fork-tender and lightly browned. Remove skillet from heat. Toss radishes with dill, and transfer to serving bowl.
Per serving: 45 calories; 1 gram protein; 4 grams carbohydrates; 3 grams fat; 2 grams dietary fiber.
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Charlyn Fargo is a registered dietitian with SIU School of Medicine in Springfield, Illinois, and the current president of the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
