One of my favorite snacking vegetables! Radishes have a multitude of shapes + personalities, from the fuchsia + sweet French Breakfast to the black + spicy Spanish.
As much as I love eating radishes fresh, there really is something to be said for roasted or sautéed radishes. My favorite way of cooking them is something I learned when being taught how to cook perfectly carmalized Brussels sprout.
- Starting with a cold pan off the heat ~ drizzle in your high-temperature cooking oil of choice (I love grapeseed oil for this)
- Prep your radishes ~ Remove any greens (can use as a garnish or throw in your salad) and halve vertically (from root to tip, not across midsection) or keep whole if small.
- Arrange your radishes ~ single layer, cut side down. Arrange as you would with a pie or in the shape of a flower. Make sure that cut side is making as much contact with pan as possible.
- Bring pan to stove ~ after your pan(s) are completely filled, (being sure not to overcrowd) bring to stove + turn to medium-high heat.
Because both the pan and radishes are cold at the beginning, they heat up together, allowing for a more evencaramelization/sear.
- DO NOT AGITATE OR SALT YET during initial browning, when radishes and oil begin to bubble, monitor the edges of the radishes closely, but do not shake the pan or try to flip it compulsively. You also don't want to add salt YET as salt will draw out the moisture which is the enemy of browning. You can throw aromatic herbs (preferably on-stem if possible) at the beginning to gently infuse.
If you want to check the process of the browning (which you should) use a utensil to gently check one or two radishes at different points on the pan.
- Once the radishes are evenly browned you may salt + flip/stir them to finish cooking. Usually, since they slowly heated before browning they are usually done shortly after the first flip, but be sure you can easily pierce with a fork before removing from heat
Varieties/types we grow