Okay, I admit – this is an odd one. Everyone, or so it seems, in the food world has been talking about cooking radishes this year. Food & Wine featured an article on a famous chef, I forget his name, presenting four different types in a little garden looking dish and various bloggers emulated it.
Now I’ve only recently decided that I like radishes – I spent a long while not liking them one bit! But I was really tired of putting red onion in my salads and needed something else with a tangy bite – enter the humble red radish. I’m not really sure now why I didn’t like them before. :-)
Since radishes kept going on sale for really cheap – 4 for a dollar, for example – I decided I could waste a quarter on a recipe that might or might not turn out.
Turns out that they’re actually really good braised. And probably roasted too, but I haven’t tried that yet. They become very tender and mellow. I think when the weather gets colder, I’m going to try throwing some radishes in with the roasted veggies I like to make for winter salads. I bet they’ll be good.
So, for a really easy side that takes next to no work, I’d definitely try these if I were you.
Braised Radishes and Zucchini [printable recipe]
- 1 bunch radishes, greens removed
- 1 medium zucchini
- 2 tbsp butter
- salt and pepper or lemon-pepper seasoning blend
Quarter the radishes and slice the zucchini into thick half-moons. In a deep skillet, melt the butter over medium heat and add the veggies when it’s foamy. Sprinkle over some salt and pepper, toss to coat. Cook until radishes are tender, about 10 – 15 minutes.