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I always thought that radishes were to be eaten raw – period. They were only for salads, or perhaps a little decoration. I had never, ever thought you might be able to cook them.
I’m not sure why I held this hard and fast belief. I have experimented with other things that are not normally cooked, For instance, I developed a recipe to use green papaya as a vegetable – Green Papaya Medley. Most people let this ripen and eat it as a fruit, raw. I use it green, while the flesh is still white, and cook it.
When I took some radishes from my garden to a friend the other day, she mentioned about having them cooked with butter and salt. Another friend mentioned them cooked in a cream sauce. I couldn’t even imagine cooking radishes, so the idea of them in a cream sauce just seemed very odd.
Anyway, with a bumper crop of radishes in my garden, I didn’t see how we could possibly use them all just in salads. And, we’d still have lots left even if we were giving them away.
So, I decided, as I often do, to experiment. The results were tasty, much to my surprise.
Sautéing just means to fry quickly in a little fat.
- Melt butter over medium-high heat.
- Sauté celery and green pepper for 4 or 5 minutes
- Add the sliced radishes and toss so they get coated in butter
- Sprinkle on the salt and pepper (it’s okay to be generous) and toss again
- Sprinkle, or grind on, additional seasoning.
- Sauté for another five minutes and serve.