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Catering

SKILLET-BRAISED BABY POTATOES AND RADISHES

RECIPE TYPE

Vegetarian

SERVES

Serves 6

Prep time: 10 min

Total time: 26 min

Ingredients

INGREDIENTS

1 tbsp olive oil

1 lb baby potatoes, halved

8 large radishes, trimmed and halved

1 cup Longo’s No Salt Added Chicken Broth

4 sprigs Longo’s Thyme

1/4 tsp each salt and pepper Chopped Longo’s Chives

Directions

DIRECTIONS

Heat oil in large (12-inch) nonstick skillet set over medium heat. Add potatoes and radishes in a single layer, cut-side down. Cook for 3 minutes. Pour in broth and scatter thyme overtop.

Cover and cook for 10 minutes. Uncover and cook for an additional 3 to 4 for minutes or until most of the fluid has evaporated. Season with salt and pepper and garnish with chives to serve.

A Dash of Advice

Shake the pan or use a spatula to move the potatoes and radishes a little during the last few minutes of cooking to avoid sticking.

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATIONPer serving: 80 calories

Protein 2g	Fibre 2g
Fat 2.5g	Sugar 1g
Carbs 14g	Sodium 130mg

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