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On a recent trip to San Diego, I stopped in to see Kelly Orange at Specialty Produce, a gourmet produce distributor whose customers include most of the finer restaurants of San Diego county. Among the goodies Kelly dropped into my bag were a few watermelon radishes and a bunch of baby white carrots. I put them together into this simple, exotic side dish that, in my opinion, is one of the most visually stunning vegetable plates I've ever served.
Watermelon radishes are bigger than golf balls but smaller than tennis balls. The outside is light green, the inside is tinged pink (thus the name). White carrots are actually yellow and taste milder than their orange siblings. In our area, both are available at local farmers markets and some gourmet stores.
Buttered watermelon radish and white carrot saute
Using a mandoline set to its thinnest setting, slice the radishes and carrots. Be very careful - the taste of human fingertips will definitely ruin the delicacy of this dish.
In a saucepan over medium heat, melt the butter. Add the vegetables, sprinkle with a pinch of salt, and saute about 4 minutes, until vegetables are coated with the butter and starting to soften. Do not let the butter burn.
Add a few tablespoons of water, cover the pan, and let the vegetables steam for another 2-3 minutes. Uncover the pan, stir, and let the remaining water evaporate. The vegetables should end up coated in a nice buttery glaze.
Put the vegetables in a serving plate, sprinkle on the lemon juice, salt if you want more, and pepper to taste. Serve hot.
Specialty Produce is primarily a wholesale operation, but they do welcome the public. If you're a foodie and in San Diego, I recommend a stop. You'll find them at 1929 Hancock St., Suite 150, San Diego, CA 92110. Call ahead: 619-295-3172. You can also follow them on Twitter (@SpecialtyProd) and find them on Facebook.