Radishes. Obscure. Underrated.
They might be one of those vegetables that you pass up at the farmer’s market or in the grocery store. But you shouldn’t…
They have a great peppery flavor with crisp, crunchy texture…until you cook them!  They are filled with Vitamin C, Potassium, antioxidants and fiber.
Here are a few things I learned on my quest to unlock the potential and delish-ness of these little red round beauties!
Plus, one of my favorite radish recipes: Radish & Cucumber Bites!
How to Pan Roast Radishes
Prep Time5 mins
Cook Time5 mins
Servings: 4 persons
Ingredients
- Radishes, washed, snipped and quartered (sounds worse than being tarred and feathered!)
- 1 Tbsp butter
- Salt and pepper
Instructions
- Melt the butter in a skillet or small saucepan.
- Add the radish quarters and season with salt and pepper.
- Saute for 3 to 5 minutes, or until golden.
- Eat straight from the pan.
cher r says
Hmmm. I never thought of sautéing radishes before. I usually have them in the fridge. I like them in salads and raw. My mom used to like onion or radish and butter sandwiches (either that or it was a poor mans lunch? and she just ate what was affordable) -either way we grew up liking radishes 🙂
HillaryM says
We love sautéed radishes. It’s the only way I like them. 😉