When I was a kid, my mom had a beautiful vegetable garden. I remember going out and helping her, finding the occasional caterpillar that I could put in a jar and see what kind of butterfly it turned into. We always had rhubarb, tomatoes, green beans, carrots and radishes, and I had a particular fondness for the radishes – they are so flavorful and spicy! My mom used to serve them alongside a sandwich with a little pile of salt that we would dip them in (we did the same with green onions) to take out the “bite”.
Fast-forward 20-some years. I’m living in Maryland, pregnant with my daughter, and just as sick as anyone could ever be. I needed help and will forever be thankful for meeting Meredith, a brilliant personal chef who saved me during my pregnancy by preparing our meals. Meredith is the one who introduced me to the bliss of roasted vegetables, as it was a frequent side dish for us.
One day I was eating my roasted vegetables and bit into something that I could not recognize to save my life. It didn’t taste like anything I had ever eaten before: the mouth-feel was similar to a potato, but the flavor was completely different. The next time Meredith came to cook, I asked her what they were:
“Radishes”, she said.
Up until that point, I had never had a cooked radish. In fact, I did not know that they even COULD be cooked! The amazing thing about cooking the radishes is that, like with garlic, cooking them seriously diffuses that peppery quality and makes them so amazingly mild. As I write this, I am enjoying a massive plate of pan fried radishes for my lunch. The portion size for radishes is so large that one serving is outrageously satisfying. I have posted a recipe for oven-roasted radishes in the Thanksgiving menu downloadable PDF, but today I was impatient and wanted to try them on my stove top with this easy and delicious pan fried radishes recipe – so I hope you enjoy!
Pan Fried Radishes Recipe and Ingredients
- 20 radishes, quartered
- 1/4 tsp. of seasoning blend that includes garlic powder, onion powder, lemon rind, black pepper and other seasonings or spices to taste
- 1/4 tsp. dried thyme
- 1/4 tsp. Morton® Lite Salt
- 1/4 teaspoon oil
Place a small nonstick sauté pan over high heat. When hot, coat with a thin layer of your preferred cooking oil and add radishes. Add seasoning blend. Spray radishes with additional oil and toss to coat with seasoning blend. Cook over high heat, tossing frequently, until radishes start to brown and change color. The red skin will begin to pale and the white inside will start to darken. Add dried thyme and salt. Toss again to coat well and cook for an additional 2-3 minutes.
Cover pan and reduce heat to low. Allow radishes to cook, covered, for 15-20 minutes or until softened to the desired consistency. The longer you cook them, the milder the flavor will become.
Remove lid and return heat to high. Cook and toss radishes for an additional 2-3 minutes over high heat until some areas are crisp. Season with additional salt and freshly ground black pepper, if desired. Serve immediately.
Makes 2 servings