Tired of putting radishes in your salad but don’t know what else to do with them? Radishes are delicious sautéed in a little olive oil. I don’t add much to my recipe. I like raw radishes and like to let the natural flavor shine.
- 1 bunch radishes (remove from greens and clean)
- 1/2 teaspoon extra virgin olive oil
- dash garlic powder
- kosher salt, to taste
- pepper, to taste
- 1/4 teaspoon butter (or sub vegan butter)
- fresh parsley, chopped, optional
- Pre-heat sauté pan over medium heat. Meanwhile, trim ends of radishes and cut larger radishes into quarters, medium in half, and leave small radishes whole.
- Add olive oil to the pan. Add radishes and stir to coat. Sprinkle with garlic powder, salt and pepper, to taste and sauté until crisp-tender, about 4-6 minutes.
- Add butter and stir until melted.
- Serve and top with fresh parsley, if using.
Radish bunches come in all shapes and sizes. I can eat one small bunch by myself, but feel free to multiply the recipe, as needed.
You can test the tenderness of the radish by poking it with a fork. If the fork does not go in easily, you may need to continue cooking it. But the texture is really up to you, since radishes can be eaten raw. If it’s not tender enough for you, just keep cooking, stirring frequently.