Sauteed Watermelon radish, parsnip and carrots

                                                                       Ingredients

Watermelon Radish (Medium)

Parsnip 

2-3 carrots

olive oil

salt and pepper

3- 5 cloves of garlic

honey

vinegar (I used balsamic but the recipe calls for apple cider)

cayenne

                                                                          Plan of Attack

Cut the parsnips, carrots and radishes into coins

Add olive oil to the skillet with diced garlic cloves. Afterwards (when garlic is aromatic) add the coined vegetables and salt and pepper

Cook for 5- 9 Minutes, and then add tbs of honey, vinegar (to taste), and salt, pepper and powdered garlic.

My comments: I LOVE the watermelon radish, because it is so beautiful. If I were to make this saute again, I would mix the honey, vinegar, salt, pepper, powdered garlic and cayenne in a bowl and then I would add to the vegetables in the skillet so the heat was distributed evenly. The cayenne was a genius addition, and had it not been spicy, I would say I would've missed the spice! My pork brings the mansters to the yard, and they stay for the kohlrabi...and spicy sautes of roots vegetables!