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