Today is a super quick recipe for the usual Light and Tasty Monday. For today’s “a red ingredient” theme, I cooked a side dish that’s a hit at my house: pan-seared red radicchio, paired this time with leeks and Jerusalem artichokes.
I love vegetable medleys, you know that already, right? They are always made in ten minutes, maybe while pasta is cooking in the meantime.
And then, if you don’t have time to make pasta sauce, you can also, why not, convert the side dish into a sauce. After all, the line between a veggie side dish and a sauce can be very thin when you’re a veggie lover or when you need to get lunch on the table quickly.
So much so that there are indeed several veggie medley recipes on this blog, proving that at my house those “mmm I’m craving veggies” and “oh no, I’m late for lunch!” moments happen quite often. 😅
Until now, I hadn’t tried this combination of flavors between red radicchio and Jerusalem artichokes, both slightly bitter, sweetened by the leek. I really liked it.
So here you go, the light Monday recipe, all for you.
Enjoy your meal!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- Half red radicchio
- 1 leek (small)
- 1 Jerusalem artichoke
- 1 tablespoon extra virgin olive oil
- balsamic vinegar
- sunflower seeds
Tools
- Pan non-stick
How to Cook Pan-seared Red Radicchio with Leeks and Jerusalem Artichokes
Wash and slice the leek.
👉 For this recipe, I mainly used the stem, which is the green part of the leek. I recommend always using the green part as it is definitely not waste.
Wash well (or peel) the Jerusalem artichoke and slice it.
👉 Usually, I don’t peel the Jerusalem artichoke (but sometimes I do peel it in spots where it is rougher or has more bumps).
Place both in a pan with a little oil and cook for about 6-8 minutes with the lid closed.
Meanwhile, wash and slice the red radicchio, then add it to the pan.
👉 I used Chioggia radicchio. For the amount, for me, half a (small) head was enough, but the proportion between the three ingredients can be varied to taste.
👉 Long radicchio works just as well.
Cook for 5-8 minutes without the lid, stirring frequently with a spoon. If needed, moisten with a couple of tablespoons of water.
Plate and dress with balsamic vinegar cream, optionally a drizzle of raw oil.
Enrich with sunflower seeds or sesame seeds or pumpkin seeds (or mixed), preferably toasted beforehand in a small pan.
Enjoy!
Salt-Free Tips
Try this pan-seared red radicchio without salt! You’ll appreciate the true flavors of the radicchio and Jerusalem artichokes, both slightly bitter, combined with the sweetness of the leek.
☝ All vegetables, especially when cooked in a pan without boiling in water, have their own intrinsic flavor, which we should just learn to recognize. The true taste of foods becomes more appreciated over time, after having ‘taught’ taste buds to ‘detox’ from the salty flavor of salt, which they’ve been daily ‘bombarded’ with since childhood. Trust me, try embarking on this flavor journey. 😊
If you are interested in reducing or eliminating salt, always remember to:
– Reduce salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
– Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, walnuts…
– Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
– Use my salt-free vegetable granules and gomasio.
– Prefer fresh foods.
– Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grilling, en papillote, steaming, microwave)
– Avoid bringing the salt shaker to the table!
– Occasionally break the rule. It’s good for the mood and helps persistence.
If you don’t want to or cannot give up salt:
– You can still try my recipes by salting according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s Group, in the kitchen and beyond and Just What I Was Looking For! and if you like… subscribe to my Newsletter.
Below are other recipes from the Light and Tasty Team, today all with a red ingredient:
Carla Emilia: Swordfish Agghiotta
Daniela: Oven-baked Red Beet Pesto
Elena: Gnocchi with Aeolian Pesto
Milena: Spiced Pears in Red Wine
