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The joy of having your own blog is that you can go from waxing poetic on sex with Argentinians to raving about radishes…

Not a fan of this crunchy vegetable that I felt was designed to annoy my salad, I recently tried something new…sautéeing and braising them.  Surprisingly delicious, this method is so simple and completely elevates them from low-on-the-veggie-totem-pole status.

In a dimly lit room, these could pass for tiny red new potatoes, creamy and soft, but without the related carb guilt.  Let them cool a bit and liberally sprinkle good kosher/coarse salt, it really brings out the flavor…yum.

Sautéed & Braised Radishes:

1 bunch of whole, fresh radishes, washed and cleaned.  You can leave green leaves on if they have them.

  • Cut an “X” in the tip opposite the stem at the point of the radish.
  • Sautée one smashed whole clove of garlic until very golden brown in olive oil with a pinch of crushed red pepper flakes.
  • Add radishes and sautée in the olive oil for about 4 minutes.
  • Add 1/2 cup chicken (or vegetable) stock to radishes and cover, simmer for 8-10 minutes.
  • Remove lid and reduce/cook down most of the remaining liquid.
  • Salt + pepper to taste and drizzle some good extra virgin olive oil on top, if desired.

ENJOY!  :-)

4 Comments

    • ldiva
    • Posted February 17, 2008 at 9:21 pm
    • Permalink

    As always, great photography to bring the story to life!

  1. Daniel Boulud cooks radishes just as you describe. I was skeptic the first time I saw it prepared that way but the taste turned me into a believer.
    Can you believe I didn’t even mention the Argentinian lover in this comment?…ohh, darn! Just did again! Sorry! :-)

    • mike
    • Posted May 10, 2008 at 9:33 am
    • Permalink

    I love radishes in a salad. Were you traumatized as a child by radishes or something? How dare you defame such a harmless and wonderful vegetable. I suppose you would like to put all the people that pick radishes out of work! How dare you! Go pick on some yucky vegetable like asparagus.

    :)

  2. mike…please accept my apologies for the radish defamation…oh…wait…no! I stand by my opinion! Crunchy, cold radishes are fairly useless, but heat changes everything. ;-)


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