Tuesday, April 29, 2008
This is more of an idea than a recipe. I found beautiful radishes at the market this morning and remember reading that they are quite tasty when cooked. Here is the result and it was yummy and unique. I love the zing and bite of a raw radish, but this brought a mellow and nutty subtle flavor that reminds you that they are root vegetables too.
2 bunches of radishes quartered
1 T. unsalted butter
1 tsp. olive oil
salt and pepper to taste
In a saute pan, heat the butter and oil until piping hot. Add the radishes and let them sit for at least 2 minutes to get them browned. Stir and let sit another couple minutes. Take off the heat and give it a generous sprinkling of salt and pepper.
I would totally make this again as a side to any dish. I served them this time with my favorite White Turkey Chili. Oh, and I have to give props to my new favorite blog for crockpot cooking. It's called A Year of Crockpotting. Stephanie, aka "The Crockpot Lady" posts a new recipe every day and the commentary is pretty darn hilarious.