Sauteed Radishes: 2 ways

Yes, you can cook radishes! Judging by the reactions I received at the market, this was a huge hit. Not bad considering it was being served right next to the Rhubarb Floats.  

Luckily, I was able to get my hands on a few more small radish bundles at the end of the day, along with fresh Eggs from Wisdom's Natural  Poultry, and baby braising greens from Aspen Moon Farms.

For this photo, I quickly prepared them for Breakfast!  Two quick shots, and many nibbles later, I have to say, this is my new favorite way to serve and eat the humble radish.  

On a Side note: To the Market Shopper who said " you make the strangest food, but it's all been really good, so I am willing to try this too.."  Thank you, I think.

Sautéed in Butter (hot)
2 Bunches Fresh Radishes, washed and cut into quarters
2 Tbl unsalted butter
1 tsp Fresh herb (dill, thyme, cilantro, etc)
Kosher or Sea Salt & fresh pepper

Heat a medium sauté pan over medium-high heat, add butter and melt. When butter begins to bubble add radishes and sauté for 3-4 minutes. Radishes will begin to color but will remain slightly crisp. Season with fresh herbs, salt and pepper. Serve.

Sautéed in Olive Oil w/Balsamic Vinegar (cold)
2 Bunches Fresh Radishes, cleaned and quartered
2 Tbl. E. V. Olive oil
1 tsp fresh herbs
Kosher or sea salt and fresh pepper
Balsamic Vinegar

Heat a medium sauté pan over medium-high heat; add olive oil and heat for 1 minute. Add radishes and sauté for 3-4 minutes. Radishes will begin to color but will remain slightly crisp. Remove pan from heat and allow vegetables to cool. Once cool sprinkle with fresh herbs, salt and pepper and drizzle with balsamic vinegar and additional olive oil. Serve at room temp.

See you at the Market.....

Chef Deb