P and I realized as we sat down to dinner tonight that neither of us had ever eaten radishes any other way than raw in a salad. It would be fair to say that neither of us were fond of radishes this way, so when I saw them on the list of vegetables that were coming in the first week's box, I was nonplussed.I had originally intended to use a recipe from The Silver Spoon
, a so-called "bible of authentic Italian cooking", where the radishes would be glazed in a simple butter-sugar sauce. Instead, as last week I bought a new cookbook - Anna and Michael Olson Cook at Home: Recipes for Everyday and Every Occasion
- I opted to try an even simpler recipe from them: Warm Buttered Radishes. The recipe (if you can even call it that in its simplicity) is below.The radishes made a great side dish to our green onion and chipotle hamburgers (made by P and frozen for quick dinners like tonight), and more green salad from our CSA share. The lettuce is still going strong, which is good, since we still have almost a whole head left and more coming tomorrow! I didn't realize that the radish skin would start to lose its color as they cooked - you can see from the photo above that they're looking lighter pink than one might envision a radish to be.
Warm Buttered Radishes
from Anna and Michael Olson Cook at Home: Recipes for Everyday and Every Occasion
1 tbsp unsalted butter
1 bunch fresh radishes, trimmed, washed, and quartered
kosher salt and ground black pepper
Melt butter in a saute pan over medium heat and add radish quarters. Toss radishes in pan to warm, just for 3 minutes. Season lightly and serve.
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Hey Alexa,
ReplyDeletedon't know how that recipe tastes, but it definitely doesn't score points on the butter and also cooking the radish probably destroys many of its nutrients. Here's the premium russian salad with radishes, it's different from the regular way of eating radishes, but it keeps it raw and tastes good.
Get a handful of radishes, chop them into thin wedges or grate them on a large grater. Thinly chop a bunch of green onions. Boil 2 eggs and either grate or chop then in small pieces. Mix all of that and add 2 tablespoons sourcream or yogurt. Salt/pepper right before serving, if you need it.
You can garnish with chopped dill on top, too!
You're right about the butter and the cooking - though they're only cooked for a couple of minutes, so they're still largely raw. It could have been good with olive oil, too, which would have been a better fat. If we get radishes this week, I'm going to try your recipe, though - it sounds delicious!
ReplyDeleteHey Alexa,
ReplyDeleteI got radishes last weekend and yesterday improvised a salad that turned out really well. Here it is:
1 large carrot, grated
4 large radishes (these were huge radishes, the size of an egg almost), grated
A bunch of cilantro, chopped up.
Lime juice from one lime.
Cayenne pepper, sesame seeds, flax seed oil.
It was refreshing, crispy and zesty!
Mmm...that sounds really good! I'm starting to love just putting crunchy things together in a bowl with an improvised dressing.
ReplyDelete